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Chicken Soup with Salsa and Lime

0 · Nov 6, 2005 · Leave a Comment

Soup:

1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)

Add-ins:

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

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  4. Black Bean and Chicken Chili – Slow Cooker Recipe
  5. Marinade for Steak Tips Or Chicken for Grilling

Dairy Free, Fall, Recipes, Rice, Soups, Winter

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