Print

Gluten Free Chicken Tortilla Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful and comforting gluten-free chicken tortilla soup that is easy to make and perfect for a cozy meal. This soup is loaded with shredded chicken, vegetables, and Mexican spices, topped with fresh cilantro and a squeeze of lime.

Ingredients

Scale

Main Ingredients:

    • 2 tablespoons olive oil
    • 1 yellow onion diced
    • 1 tablespoon minced garlic
    • 1 tablespoon tomato paste
    • 3 cups shredded rotisserie chicken
    • 3–4 cups low sodium chicken broth
    • 2 15 ounce cans crushed tomatoes
    • ½ cup heavy cream (see notes for dairy-free)
    • 1 can black beans (drained and rinsed)
    • 1 cup corn

Spices and Seasonings:

  • 2 ½ teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 tablespoon brown sugar
  • 1 – 1 ½ teaspoons salt (depending on preference)
  • ¼ teaspoon black pepper
  • ½ cup cilantro (plus more for garnish)
  • Juice from 1 lime

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and garlic, and sauté until softened.
  2. Add Ingredients: Stir in tomato paste, shredded chicken, chicken broth, crushed tomatoes, heavy cream, black beans, corn, and all the spices. Bring to a simmer.
  3. Simmer: Let the soup simmer for about 20-30 minutes to allow the flavors to meld together.
  4. Finish: Stir in fresh cilantro and lime juice. Adjust seasoning if needed.
  5. Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve hot.

Notes

  • You can substitute heavy cream with coconut cream for a dairy-free version.
  • This soup can be topped with tortilla strips, avocado slices, or shredded cheese for extra flavor.

Nutrition

Find it online: https://cookedbyandy.com/gluten-free-chicken-tortilla-soup/