Description
A hearty and flavorful Gluten-Free Chicken Tortilla Soup made with tender chicken, a rich tomato-based broth, and warm spices. Topped with avocado, cheese, and crispy tortilla strips, this one-pot meal is easy, nutritious, and perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (or 4–5 fresh tomatoes, chopped)
- 4 cups gluten-free chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small jalapeño, finely chopped (optional)
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Gluten-free tortilla chips or strips
- Sour cream (optional for serving)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken and cook for about 5-7 minutes per side until lightly browned. Remove and set aside.
- Sauté Aromatics: In the same pot, add onions and garlic. Sauté until soft and fragrant, about 2-3 minutes.
- Add Base Ingredients: Pour in diced tomatoes and chicken broth, stirring well to deglaze the pan.
- Season the Soup: Stir in cumin, chili powder, paprika, salt, and pepper. Add jalapeños for an extra kick if desired.
- Simmer: Return the chicken to the pot and let the soup simmer on low heat for about 20 minutes.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add Beans and Corn: Stir in black beans and corn, and let the soup cook for another 5-10 minutes.
- Finish with Lime and Cilantro: Stir in lime juice and fresh cilantro before serving.
- Serve: Ladle the soup into bowls and top with avocado, shredded cheese, gluten-free tortilla strips, and a dollop of sour cream if desired.
Notes
- Vegetarian: Swap chicken for extra beans or tofu and use vegetable broth.
- Extra Spicy: Add cayenne pepper or an extra jalapeño.
- Creamy Version: Stir in coconut milk or heavy cream.
- Different Protein: Use shredded beef, turkey, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: Stovetop
- Cuisine: mexican inspired
Keywords: gluten-free soup, chicken tortilla soup, Mexican soup, easy one-pot meal, healthy chicken soup