Mushroom Free Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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6 scallions, green tops only, thinly sliced (white parts discarded)
1 red bell pepper, diced
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp chipotle chili powder
1 can (14 oz) diced tomatoes, with juices
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup frozen corn kernels
1 tsp salt, plus more to taste
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt

For serving

1 medium avocado, sliced (optional)
¼ cup fresh cilantro leaves (optional)
2 limes, cut into wedges (optional)
½ cup cheddar cheese, shredded (optional)

Instructions

1
Heat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
While the tortilla strips bake, heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

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