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Chicken Chickpea Tortilla Soup

*Gluten-Free
Makes 4–6 servings
Preparation. Time: 5 minutes Cooking time: 6 hours Ideal slow cooking volume: 4 Qt.
Needed at Time of Preparation:
2 boneless skinless chicken breasts
2 14½-oz. cans petite diced tomatoes
15-oz. can garbanzo beans (chickpeas), drained
6 cups gluten-free chicken stock
1 onion, chopped
4-oz. can diced green chiles
1 tsp. cilantro
3–4 cloves garlic, minced
1 tsp. sea salt
1 tsp. pepper
1 tsp. cumin
1 tsp. paprika
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CHICKEN CHICKPEA TORTILLA SOUP
    Makes 4–6 servings
    Cooking Time: 6 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Serving:
    nonfat plain Greek yoghurt
    shredded cheddar
    1 tsp. cumin
    1 tsp. paprika
    Preparation Instructions:
  4. Place all ingredients into a gallon-sized freezer bag.
  5. Remove as much air as possible and seal bag.
  6. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CHICKEN CHICKPEA TORTILLA SOUP
    Makes 4–6 servings
    Cooking Time: 6 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Serving:
    nonfat plain Greek yoghurt
    shredded cheddar
    baked blue corn tortilla chips

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 6 hours.
  4. Remove chicken and use two forks to pull apart the chicken into shreds.
  5. Stir the chicken back through the soup.
  6. Serve each bowl with a dollop of nonfat plain Greek yoghurt, some shredded cheddar, and crushed baked blue corn tortilla chips.

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