Sometimes the challenge of eating allergy-friendly and gluten-free food is all about making smart choices. You begin to look at certain types of cuisine with a fresh eye, because they just might be naturally free of certain allergens. For example, Mexican food relies heavily on the gluten-free grain corn. So it’s a pretty safe bet that you can find traditional recipes that are already gluten-free. This lovely Mexican chicken soup comes from the Yucatán, and it is naturally allergy-friendly. If you choose your chicken stock wisely, it’s also easily gluten-free. Use your mini chopper to mince the jalapeño, your Vidalia Chop Wizard to chop the onion, and a garlic press for the garlic, and you’ll be done with prep, lickety split.
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 2 large cloves garlic, finely minced or pressed
- ¼ teaspoon dried oregano (Mexican, if you have it)
- ½ teaspoon ground cumin
- 4 black pepper corns
- Pinch of ground allspice
- 4 cups chicken broth
- 1½ cups diced cooked chicken
- 1 (14-ounce) can diced tomatoes
- 1½ teaspoons minced, seeded jalapeño (more if you like more kick)
- 3 tablespoons freshly squeezed lime juice
- 1 lime, cut in half lengthwise, then into thin half-moon slices
- 0.12 teaspoon salt
- 1 avocado, diced
- ¼ cup chopped cilantro
- Tortilla chips or strips for garnish
- Chopped jalapeños for garnish (optional)
How to Make It
- Heat the olive oil in a large, heavy pot over medium-high heat. Add the onion and garlic and cook, stirring often, for 2 minutes, until slightly softened.
- Add the oregano, cumin, peppercorns, and allspice, and cook for 1 minute more.
- Add the broth and bring to a simmer. Add the chicken, tomatoes, minced jalapeño, lime juice, 1 lime slice, and the salt. Stir, bring to a simmer, reduce the heat to medium-low, and cook for about 15 minutes.
- To serve, ladle soup into bowls, top with avocado, a couple slices of lime, cilantro, and tortilla chips. Add a little more chopped jalapeño if you like it spicy.