The Ultimate Cozy Bowl for Weeknights
Warm up your soul with this vibrant, zesty, and incredibly easy Gluten Free Chicken Tortilla Soup. Perfectly balanced with tender shredded chicken, fire-roasted tomatoes, and crispy corn tortilla strips, this recipe is a family favorite that comes together in a flash. Whether you’re planning a busy weeknight dinner or looking for a healthy meal prep option, this soup delivers bold Mexican-inspired flavors without any gluten. It is the kind of wholesome, comforting meal that feels like a big hug in a bowl, making it a must-have for your recipe rotation! 🥣
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
đź“ť Ingredients List
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups gluten-free chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups shredded cooked chicken breast
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- For topping: Fresh cilantro, diced avocado, shredded Monterey Jack cheese, and gluten-free corn tortilla strips
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon
- Ladle
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking for 5 minutes until soft. Add the garlic, cumin, paprika, and chili powder; cook for 1 minute until fragrant.
- Simmer the Soup: Pour in the chicken broth and fire-roasted tomatoes. Bring to a gentle boil, then reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld. 🍲
- Combine Ingredients: Stir in the shredded chicken, black beans, and frozen corn. Cook for another 5–8 minutes until heated through.
- Final Touch: Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to your preference. Serve hot with plenty of toppings! ✨
đź’ˇ Pro Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup tastes even better the next day!
- Freezing: You can freeze this soup for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
- Make it Creamy: For a richer texture, stir in a dollop of sour cream or Greek yogurt right before serving.
Variations
- Vegetarian Twist: Replace the chicken with an extra can of chickpeas or pinto beans for a hearty meat-free version.
- Spicy Kick: Add a diced jalapeño or a dash of cayenne pepper during the sauté step for more heat.
FAQ
Is this soup truly gluten-free? Yes, as long as you use certified gluten-free chicken broth and corn-based tortilla strips, this recipe is naturally gluten-free.
Can I use a rotisserie chicken? Absolutely! A store-bought rotisserie chicken is a perfect time-saving hack for this recipe.
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Gluten Free Chicken Tortilla Soup
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Warm up your soul with this vibrant, zesty, and incredibly easy Gluten Free Chicken Tortilla Soup. Perfectly balanced with tender shredded chicken, fire-roasted tomatoes, and crispy corn tortilla strips, this recipe is a family favorite that comes together in a flash. Whether you’re planning a busy weeknight dinner or looking for a healthy meal prep option, this soup delivers bold Mexican-inspired flavors without any gluten. It is the kind of wholesome, comforting meal that feels like a big hug in a bowl.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
4 cups gluten-free chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups shredded cooked chicken breast
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn kernels
1 tablespoon fresh lime juice
Salt and pepper to taste
Fresh cilantro for topping
Diced avocado for topping
Shredded Monterey Jack cheese for topping
Gluten-free corn tortilla strips for topping
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and bell pepper, cooking for 5 minutes until soft.
Add the garlic, cumin, paprika, and chili powder; cook for 1 minute until fragrant.
Pour in the chicken broth and fire-roasted tomatoes.
Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
Stir in the shredded chicken, black beans, and frozen corn.
Cook for another 5–8 minutes until heated through.
Turn off the heat and stir in the fresh lime juice.
Season with salt and pepper to preference and serve with toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup tastes even better the next day. You can freeze this soup for up to 3 months; thaw in the fridge overnight before reheating on the stove.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg