Description
A bowl of comfort that is not only FODMAP safe but delicious!
Ingredients
Scale
- Boneless Chicken Tenders
- 1 Tablespoon Olive Oil
- Salt & Pepper
- 1 bunch Green Onions (green onion part only), diced
- 1 Zucchini, diced
- 1 Green Bell Pepper, diced
- 4 Cups Chicken Broth
- 2 15 Oz. Cans of Diced Tomatoes
- 1 4 Oz. Can Hatch Green Chiles, loosely chopped
- 1 Teaspoon Cumin (make sure garlic and onion free)
- 1 Teaspoon Chili Powder (make sure garlic and onion free)
- 1/2 Salt
- 1/2 Lime, juiced
- 1/4 Cup Masa
- 1/2 Cup Warm Water
- Optional: FODMAP safe cheese (like cheddar), tortilla chips and avocado (FODMAP safe portion)
Instructions
- Preheat oven to 375 degrees.
- On a lined baking sheet, place chicken tenders and season both sides with salt and pepper. Bake for 15 minutes or until cooked through. Remove from heat and shred with two forks. Set aside.
- In a large pot, saute green onions, peppers, and zucchini for a few minutes. Add cumin, chili powder, and salt to the pot and combine.
- Add diced tomatoes, chilies, broth and bring to a boil. Reduce heat to a simmer for 20 minutes. Add shredded chicken.
- Combine warm water and masa in a small bowl. Add masa mixture into the pot and combine. Add juice of half a lime. Continue simmering for an additional 15 minutes.
Keywords: fodmap safe soup, gluten-free soup, fodmap dinner
