This gluten-free soup is sure to warm you up as the weather gets colder. It’s spicy, full of veggies and protein, and it yields a lot of soup, so prepare for some delicious leftovers that will make a great lunch or can easily be stored in the freezer for later use!
1.5 lbs. boneless, skinless chicken breasts, chopped
a few drops of cooking oil
2 cloves garlic, minced
1 medium-large onion, diced
1-2 jalapeno peppers, diced
2 bell peppers, diced
1(~ 16 oz) can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes in their juices
1 package gluten-free chicken stock
1 tbsp. cumin (or to taste)
1/2 tbsp. crushed red pepper flakes
roughly 1 tsp. cayenne pepper
salt and pepper to taste
1 cup half & half
1/2 cup gluten-free corn starch
1-2 green onions to garnish
crushed tortilla chips to top
In a frying pan, cook the chicken in the oil until done. Reduce the heat and add in the garlic, onion, and jalapeno peppers, and saute until browned and the aromas mingle. Add in the spices and the bell peppers, cooking for a few additional minutes on a low heat.
In a large pot, pour in the black beans, corn, and tomatoes, simmering for about five minutes, Next, add in the chicken stock and bring to a boil. Once boiled, slowly pour in the half & half, mixing well and reducing the heat slightly. Add in the chicken and vegetables, and then the cornstarch. Mix everything together very well (make sure there are no clumps of cornstarch) and simmer at a low heat for about 8-10 minutes with a lid on the pot.
Remove the lid and add in the green onions. Serve the soup hot and top with tortilla chips. You can also add sour cream and cheese if desired.
Happy cooking! 🙂