I don’t care if it’s spring – soup is always good and wholesome regardless the weather situation outside. This dish was filling and bowl licking good. You may just have to enjoy two bowls of this gluten free soup goodness (because I sure did!).
The Greek yogurt and avocado really make the soup pop. They also added creaminess without the cheese. This soup is totally diet friendly. Absent of noodles, rice or carbie starches – it will leave you feeling full, but not stuffed and heavy.
You will need: 1 quart gluten free chicken broth, ¼ cup almond milk, 3 small baked and seasoned chicken breasts, 1 tbsp. cumin, 1 tbsp. chili powder, 1 tbsp. onion powder, 1 tbsp. garlic powder, 1 can of diced tomatoes, 1 tbsp. dried onions (or real if you have them handy), 2 tbsp. Greek yogurt and a pinch of salt and pepper.
For soups, I feel like it’s all about the spices – so in this dish, you will find a medley of rich, yummy spices. First, pour your broth into a pot on the stove and let that simmer. Add in the almond milk for creaminess and stir.
Next, chop up your seasoned chicken (seasoned and baked before) and dump into the hot pot. Stir and slowly add in the spices: cumin, chili powder, onion powder, garlic powder and dried and/or real onions.
Dump in the lovely canned tomatoes and stir up. Lastly, add in your Greek yogurt and salt and pepper. Let all the flavors sit for a while on the stovetop.
Serve with avocados and cheese on top, if you wish.