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chicken soup

Gluten-Free Corn & Chicken Chowder

Creamy, sweet, hearty and pure deliciousness in a bowl, that’s how I would describe this dish. Whoever said Chowder was a summer-time dish, probably never sat by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder!

Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

My family loves chowder. My kids’ and husband’s favorite is Clam Chowder, and I am a huge fan of Corn Chowder. We like to make it at home, but a healthier, lighter version, that we can all enjoy without slipping into a food coma later.

Reducing the Carbs

My husband and I are eating a lower-carb-high-protein diet these days, so I had to revisit my recipe for Summer Corn Chowder and customize it. Plus, I’ve been wanting to make a Gluten-free version for quite sometime now.  Chowder is typically thickened with a roux made with flour or some sort of starch.  I wanted to skip that altogether.  So, I added chicken to bump up the protein in the dish.  Then, I eliminated the thickening agents, and, replaced the heavy cream with half & half.  That cut down the carbs and eliminated the gluten.  So beware, this is not the super thick and ultra creamy chowder that you’re used to- this is like a ‘skinny’ version of it.  For a vegetarian chowder, skip the chicken and you’re set. 

Without the flour, the real challenge was how to thicken the chowder.  After a few batches, I figured two things that helped me thicken the chowder.  First, I blended some corn with half & half.  That not only helped in thickening the broth, it also gave a big corn flavor boost to the chowder, that you would otherwise get by using corn broth.  Secondly, once it was done cooking, I used my hand blender for 5 seconds and it thickened the chowder just enough for me.  In the video recipe, I skipped this step too and liked that result as well.

Gluten Free Corn and Chicken Chowder- instant pot, Pressure CookerAlternatively, you can use a tablespoon of rice flour during the saute process, or, use a corn starch slurry in the end, to thicken the chowder before serving. Making a corn-flour slurry is super easy. Simply dissolve 1 tablespoon of corn starch in 3-4 tablespoons of room temperature broth/milk/water and add it to the chowder and stir for a few seconds. It thickens the chowder almost immediately.

Many times I make a lower-calorie version of this recipe by using full-fat or even 2% fat milk instead of half & half. The result is not as thick as this one, but the taste is still amazing. So, if you’re watching your calories, that’s another alternative for you.

Instant Pot or Stove-Top

In this recipe, I made the gluten-free corn & chicken chowder in my programmable pressure cooker, the Instant Pot DUO. Instant Pot works great for soups and stews because the process of pressure cooking helps intensify the flavors resulting in a chowder that tastes like it has been simmering low and slow for hours. It helps me get away by adding less half & half than a regular recipe.   See my FAQ on instant pot to learn more.

Making chowder on the stove-top is a super simple process too. Follow all the instructions listed in the recipe, till the pressure cooking part. Then cover and simmer the chowder for 10 minutes on medium heat. Open lid, add half & half and follow the remaining instructions. That’s it!

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20-Minute Chicken Tortilla Soup

My 20-minute Chicken Tortilla Soup is pure comfort in a bowl for my family. It has a perfect harmony of flavors. With an intense earthy flavor from the chili powder and cumin, smokiness from the paprika, zing from the lime juice, all that combines with soft tender chicken, creamy beans and sweet corn.  This super easy and delicious soup is the perfect finale to any day!

Chicken Tortilla Soup, Chicken Taco soup in instant pot by Spice Cravings. This 20-minute Chicken Tortilla Soup instant pot recipe combines the flavors of chili powder, cumin, lime juice, & paprika, with tender chicken, beans, & sweet corn.  #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Chicken Tortilla Soup:

Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices.  You sprinkle fried tortilla chips before serving.  This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day.   I just put all the ingredients in and turn the Instant Pot on.  I call it a fill-it, shut-it, forget-it meal!

You can customize it by making it plain, or by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!

Stove-Top Recipe:

You can cook this easy soup on the stove-top too.  Follow the same instructions and simmer the soup, covered for 20 minutes.  I like to make variations of this soup and add vegetables to make it more hearty and healthy for my family.

20 Minute Chicken Tortilla Soup

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 2 chicken breasts, sliced through the middle (around 1 pound)
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 2 tablespoon tomato paste
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Chili Powder
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 32 oz chicken broth
  • Optional Add-ons
  • 1 zucchini, cubed
  • 1 medium carrot, chopped
  • 1 cup shredded cabbage
  • 1 cup kale, chopped
  • Garnish:
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro

Instructions

1

Prep: Chop garlic and vegetables. Slice Chicken breast into 2. I find the chicken to be more flavorful this way.

2

Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.

3

Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.

4

Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.