Let me let you in on a little secret…
I have been traveling non-stop for the past four weeks and I just flew in from NYC.
Boy are my wings tired.
So while I collect my thoughts about the most extraordinary trip (and meals) I just had, let me give you this recipe for a salt-free chicken tortilla soup.
Even if it is warming up again in your area of the world, this soup will help kick off the fall soup and stew season. And I hope you find more uses for the salt-free, tomato and corn broth you are about to witness and taste.
Before you dig in, though, a few quick tips for those of you with other dietary restrictions (i.e. potassium) or for those of you who have difficulty finding no-salt-added products:
If you can’t eat tomatoes because they are too high in potassium…use red bell peppers instead and roast them first for an extra flavor boost.
If you can’t find no-salt-added tomato paste….go ahead and use pumpkin or sweet potato puree, saving the remainder of the can for a fall dip or ragu sauce. The pumpkin and sweet potato will provide a similar buttery, savory undertone to the broth.
And if you can’t eat something else on the ingredient list…then go ahead and post your questions below and I’ll happily come up with the substitutions you need to eat this dish.
As always, chow on!
- 1 teaspoon olive oil (or avocado oil for extra flavor)
- 4 cloves garlic, chopped
- 1/4 teaspoon whole coriander seeds
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 to 4 boneless, skinless chicken breasts (116mg sodium per 1/4 lb, but most likely less if air-chilled and not plumped)
- 4 ripe tomatoes, roughly chopped
- 1 tablespoon no-salt added tomato paste (5 to 10 mg per tbsp)
- 2 to 4 green onions, sliced
- 1 small red onion, diced
- 1 avocado, diced
- 1 lime, quartered
- 1 jalapeno pepper or cayenne, diced or sliced
- 1 cup shredded red cabbage (19mg per 1 cup)
- 2 tortillas, cut into strips
- 1, 10-oz can no-salt added black beans (30mg per can) – optional
- creme fraiche or sour cream (about 10mg per 2 tbsp, depending on brad)