By now you know soup is a favorite around here, even in the summer. This chicken tortilla soup is thick, creamy, and full of flavor. It’s also dairy/gluten/grain-free, and can be made in 30 minutes, so it’s the perfect weeknight meal!
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2 cups Right Rice (I use original @rightrice)
1 Tbsp avocado oil
1 small white onion, chopped
1 can diced tomatoes, juice included
1 can diced green chiles
1 (15 oz) can organic black beans, rinsed
4 cups chicken bone broth (I use @kettleandfire)
2 limes, juiced
1 tsp garlic powder
1 tsp ground cumin
1 tsp smoked paprika
1 Tbsp chili powder
1/4 cup cilantro, chopped
1 (8 oz) container dairy-free cream cheese (I use @kitehillfoods)
2 cups rotisserie chicken, shredded (or two chicken breasts cooked and shredded)
Salt and black pepper, to taste
Grain-free tortilla chips, crushed (I use @sietefoods sea salt)
Optional Toppings: cilantro, sliced jalapeños (I like to saute them), dairy-free Greek style yogurt (I use @kitehillfoods), fresh lime juice, avocado
HOW TO MAKE
-Take cream cheese out of refrigerator to soften up.
-Cook Right Rice according to package instructions.
-In a Dutch oven or stockpot, heat avocado oil over medium-high heat.
-Add in onion, and cook for 5 minutes.
-Add in tomatoes, green chiles, and black beans. Cook for 3 minutes.
-Add in bone broth, lime juice, garlic powder, ground cumin, smoked paprika, chili powder, and cilantro. Stir to combine.
-Increase heat to high and bring to a boil.
-Lower to medium-low heat to simmer for 5 minutes.
-Cut cream cheese into small cubes, and add to the soup.
-Stir to help cream cheese melt. I use a whisk to help it melt and mix as well.
-Add in chicken and Right Rice.
-Cook for 5 minutes, uncovered.
-Add salt and pepper, to taste.
-Serve with preferred toppings.