Gluten Free Celery and Tortilla Soup

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Gluten Free Celery and Tortilla Soup Recipe

This gluten-free celery and tortilla soup is a filling and nutritious meal that's ideal for cold nights. The vegetables, chicken, and spices add a lot of flavor, and the crispy tortilla strips on top add a satisfying crunch.

Ingredients

• 4 cups gluten-free chicken broth
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 cups cooked shredded chicken
• 1 medium onion, chopped
• 1 tbsp olive oil
• 4 corn tortillas, thinly sliced and baked until crisp
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 4 celery stalks, sliced
• 1/4 cup chopped fresh cilantro

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• In a large pot over medium heat, heat the olive oil.
• Sauté the onion and garlic until the onion is translucent.
• Combine the chicken broth, diced tomatoes, celery, chili powder, cumin, salt, and black pepper in a mixing bowl.
• Bring to a boil, then reduce to a low heat and continue to cook for 10 minutes.
• Simmer for 5 minutes after adding the shredded chicken and cilantro.
• Serve the soup immediately, topped with crispy tortilla strips.

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