Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
The onion in this recipe is cooked long enough that many of those with GERD will be able to tolerate it. Consider a smaller portion.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"In using the spoon, he holds it in his right hand like the fork. In eating cereal or dessert, he may be allowed to dip the bowl of the spoon toward him and eat from the end, but in eating soup he must dip his spoon away from him—turning the outer rim of the bowl down as he does so—fill the bowl not more than three-quarters full and sip it, without noise, out of the side (not the end) of the bowl." -Emily Post, Behaviorist
The refrigerator light goes on...
This soup has it all. Great Southwestern spices, savory chicken, veggies and sweet corn flavor. The onions have cooked for long enough that they should be safe for those with GERD.
If there are those in your family who like spicier food, put some hot sauce on the table for those who want more heat.
You can use store bought tortilla chips for this recipe but these Baked Tortilla Chips are great. When you make your own you get better tasting chips and can control the flavor and the amount of added salt.
GERD-Friendly Chicken Tortilla Soup
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers.
Ingredients
- 1 tsp olive oil
- 1 large onion (diced)
- 2 ribs celery (diced)
- 2 large carrots (diced)
- 3 ears corn (cut kernels from cob)(or 2 1/4 cups frozen corn, thawed)
- 1 lb boneless skinless chicken thighs (cubed)
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 4 cups no salt added chicken or vegetable stock
- 2 cups water
- 1/2 tsp salt
- fresh ground black pepper to taste
- 16 corn tortilla chips
Place the olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 283 | Calories from Fat 63 |
| % Daily Value |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 7% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 107mg | 36% |
| Sodium 521mg | 23% |
| Total Carbohydrates 28g | 10% |
| Dietary Fiber 4g | 15% |
| Sugars 8g | |
| Protein 26g |
| Vitamin K 16mcg |