Gluten-Free Chicken Tortilla Soup Shooters

Instructions

1. 1Place the about 450 g of chicken breasts in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the pot, let it cool slightly, and then shred it into bite-sized pieces.
2. 2While the chicken is cooking, finely chop the 1/2 cup of onion and mince the 2 cloves of garlic.
3. 3In a large heavy-bottomed pot, heat a tablespoon of oil (if available, otherwise proceed without) over medium heat. Add the chopped 1/2 cup of onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced 2 cloves of garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Add the 1 can of diced tomatoes (undrained), 6 cups of chicken broth, 1 tsp of chili powder, and 1/2 tsp of cumin to the pot. Stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for 25 minutes to allow the flavors to meld.
5. 5Stir in the 1 cup of corn and the 1/2 cup of black beans. Add the shredded chicken back into the pot. Increase the heat to medium-low, cover, and simmer for another 10 minutes, allowing the chicken to heat through and the soup to thicken slightly.
6. 6While the soup is simmering, dice the 1/2 medium avocado into small pieces.
7. 7Ladle the hot soup into shot glasses. Garnish each shooter with a sprinkle of the 1/2 cup of gluten-free tortilla strips, a few pieces of the diced avocado, and a small dollop of the 2 tbsp of sour cream.

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