Gluten-Free Chicken Tortilla Soup

Warm up your weeknight dinners with this vibrant and hearty Gluten-Free Chicken Tortilla Soup! Packed with tender bites of chicken, a medley of colorful vegetables, and the perfect blend of smoky cumin and chili powder, this soup is as flavorful as it is nourishing. Simmered in a rich gluten-free chicken broth with black beans and corn, this easy one-pot recipe offers a bold Tex-Mex experience that’s naturally gluten-free. Crisp, oven-baked tortilla strips add the ultimate crunch, while creamy avocado, fresh cilantro, and a sprinkle of cheese (if desired) make for irresistible toppings. Ready in under an hour, this comforting soup is an excellent gluten-free dinner option that’s both satisfying and easy to customize for the whole family!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 1 large Red bell pepper, diced
• 1 large Green bell pepper, diced
• 14.5 ounces Canned diced tomatoes
• 6 cups Gluten-free chicken broth
• 15 ounces Canned black beans, rinsed and drained
• 1 cup Corn kernels, fresh or frozen
• 2 teaspoons Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh lime juice
• 4 Corn tortillas
• 1 large Avocado, diced
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Grated cheese (optional, ensure gluten-free)

Directions

Step 1

Start by cutting the chicken breasts into bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 3

Add the diced red and green bell peppers to the pot, cooking for another 3-4 minutes until they begin to soften.

Step 4

Stir in the chicken pieces, and cook until the chicken is browned on all sides, about 6-7 minutes.

Step 5

Add the canned diced tomatoes, gluten-free chicken broth, black beans, and corn kernels to the pot. Stir in ground cumin, chili powder, salt, and black pepper. Mix well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.

Step 7

Meanwhile, preheat the oven to 375°F (190°C). Slice the corn tortillas into thin strips, place them on a baking sheet, and lightly brush with olive oil.

Step 8

Bake the tortilla strips for 10-12 minutes, or until they are crispy and lightly golden brown. Remove from the oven and set aside.

Step 9

Once the soup is ready, stir in the fresh lime juice. Taste and adjust seasoning if necessary.

Step 10

Serve the soup hot, garnished with crispy tortilla strips, diced avocado, chopped cilantro, and grated cheese if desired.

Nutrition Facts

Serving size	(4029.2g)

Amount per serving	% Daily Value*
Calories	3005.6

Total Fat 119.6g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 453.8mg	0%
Sodium 9702.4mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 76.8g	0%
Total Sugars 46.6g
Protein 219.0g	0%

Vitamin D 16.5IU	0%
Calcium 1080.5mg	0%
Iron 25.6mg	0%
Potassium 6233.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 28.7%

Carbs: 36.1%