There are several foods people consider comfort foods, but when it’s cold outside soup is at the top of this list.
Today I would like to share one of these comfort foods with you, this spicy gluten free chicken soup.
This soup is an excellent way to use the leftovers from the roasted chicken and the extra batch of homemade chicken broth I posted last week. If you don’t have these on hand shredded chicken from a store bought chicken or chicken breasts cooked and shredded, and gluten free chicken broth will do.
Add a can of black beans, fire roasted tomatoes, quinoa, herbs, and spices, simmer for 30 minutes and you have created a mouthwatering gluten free chicken soup….comfort food.
Chicken and Black Bean Soup (Gluten Free)
Prep time
Cook time
Total time
Soup is a comfort food to many people and this spicy gluten free chicken soup is at the top of the list. It is perfect for those times when you need a meal that is quick and easy to make.
Author: Thyme and Tarragon
Recipe type: Soup
Cuisine: Gluten Free
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 heaping tablespoon minced garlic
- ½ cup green onions sliced
- 4 cups gluten free chicken broth
- 3 cups shredded roasted chicken
- 28 ounce can fire roasted diced tomatoes
- 14 ounce can black beans drained
- ½ cup red quinoa rinsed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 and ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon comino seeds
- ½ teaspoon cayenne pepper
- ½ dried chili pepper - seeded and torn into small pieces
Instructions
- Saute green onions and garlic in stock pot for one minute.
- Add all other ingredients and bring to a boil.
- Turn heat to low and simmer for 30 minutes.
- Suggested toppings:
- Add grated goat cheese or avocado on top and serve.
