GF/CF Tortilla soup

8 cup Chicken, stock, organic, boxed (Costco) (by NICKY820)
.25 cup Corn Starch
3 serving Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas)
0.5 cup Kroger Petite Diced Tomatoes
4 tbsp Crisco Pure Vegetable Oil
2 serving Anaheim Pepper, 1 Raw Pepper (by ARNIE77)
8 serving Cheese - daiya dairy free cheddar 1/4 c (by DIANEH4655)
2 tsp Garlic
3 lime yields Lime Juice
.5 tsp Oregano, ground
1 tsp Pepper, red or cayenne to
1 tsp Cumin seed
.5 tsp Salt
4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted

Use real shredded cheese if you are not avoiding dairy.

“1. Cook the chicken in a sauté pan with a little oil on medium heat for 4 or 5 minutes per side.You won’t need to cook the chicken all the way through, since it will finish cooking in the soup. When the chicken is cool, chop it into bite-size pieces
2. In a large saucepan, heat up the vegetable oil over medium/ low heat. Add onion, minced pepper, and garlic and sweat (cook slowly) for 15 minutes or until the minced onion begins to turn translucent.
3. Dissolve the cornstarch in the chicken broth, then add the mixture to the pan, along with the remaining ingredients. Bring heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce heat and simmer for 20 minutes.

Serving Size: 8 1.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREKLE22.