Gluten-Free Chicken Tortilla Soup

Ingredients:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) gluten-free diced tomatoes
4 cups gluten-free chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper, to taste
Optional Garnishes:

Gluten-free tortilla strips or chips
Sliced avocado
Shredded cheese
Fresh cilantro leaves
Lime wedges

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic to the pot and sauté for about 3-4 minutes until they become translucent.

Season the chicken breasts with salt, black pepper, ground cumin, and chili powder.

Push the onions and garlic to the side of the pot and add the seasoned chicken breasts. Cook for about 4-5 minutes per side or until they are cooked through and no longer pink in the center. Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot with the sautéed onions and garlic.

Pour in the gluten-free chicken broth and add the diced tomatoes with their juice.

Stir to combine, and bring the soup to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve your gluten-free Chicken Tortilla Soup hot, garnished with gluten-free tortilla strips or chips, sliced avocado, shredded cheese, fresh cilantro leaves, and lime wedges.

Enjoy your hearty and comforting Gluten-Free Chicken Tortilla Soup! It's a delicious and satisfying soup with a hint of Mexican-inspired flavors.