1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)
2 cups shredded, cooked chicken
1 cup fresh or frozen corn kernels
1 cup cooked rice
1/4 cup chopped cilantro
Bring the soup ingredients to a boil. Add the “add-ins” and cook for 3-5 minutes. Season to taste with salt and freshly ground pepper.
Serve with avocado slices, gluten free sour cream (omit for dairy free), lime wedges and gluten free tortilla chips.
If using a pre-cooked chicken, make sure it did not include “an added solution” or a self-basting feature, as these added fluids can contain gluten.
Make sure all your ingredients are gluten free.0