Gluten-free Chicken Tortilla Soup
This gluten-free chicken tortilla soup recipe is full of flavor, easy to make, and ready in no time, making it perfect for adding a little bit of spice to dinner any night of the week!
Ingredients
- 1 ½ lbs Boneless Skinless Chicken Breasts
- 1 Green Bell Pepper sliced
- 1 Yellow Bell Pepper sliced
- 1 Red Bell Pepper sliced
- 1 Yellow Onion sliced
- 1 Jalapeno diced, optional
- 2 Tablespoons Avocado Oil
- 1 15 ounce can Black Beans not drained
- 1 15 ounce can Diced Tomatoes not drained
- 1 6 ounce can Tomato Paste
- 6 Cups Chicken Stock
- 1 Teaspoons Paprika
- 1 ½ Teaspoons Chili Powder
- 1 Teaspoon Cumin
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Black Pepper
- 2 Teaspoons Salt
- ¼ Cup Chopped cilantro
Optional toppings
- Cheddar Cheese
- Avocado
- Sour Cream
- Gluten-free tortilla chips
Instructions
- Add the bell peppers, onion, and jalapeno with the avocado oil to a large stock pot. Allow the vegetables to cook until they soften and blister, leaving a little bit of color on them.1 Green Bell Pepper, 1 Yellow Bell Pepper, 1 Red Bell Pepper, 1 Yellow Onion, 1 Jalapeno, 2 Tablespoons Avocado Oil
- Add the remaining soup ingredients, except the cilantro to the pot.1 ½ lbs Boneless Skinless Chicken Breasts, 1 15 ounce can Black Beans, 1 15 ounce can Diced Tomatoes, 1 6 ounce can Tomato Paste, 6 Cups Chicken Stock, 1 Teaspoons Paprika, 1 ½ Teaspoons Chili Powder, 1 Teaspoon Cumin, 2 Teaspoons Garlic Powder, 1 Teaspoon Onion Powder, 1 Teaspoon Black Pepper, 2 Teaspoons Salt
- Bring the mixture to a boil over medium-high heat.
- Once the soup is boiling, reduce the heat to low and simmer for about 20-30 minutes until the chicken is cooked.
- Remove the chicken from the pot and shred it.
- Once the chicken is shredded, return it to the pot with the fresh cilantro.¼ Cup Chopped cilantro
- Stir and then serve warm with any desired toppings and enjoy!Cheddar Cheese, Avocado, Sour Cream, Gluten-free tortilla chips
Notes
Tips and Tricks
- Blister the peppers and onions. - I like to let the peppers and onions saute in the avocado oil until they start to blister and get some color. Not only does this add more flavor to the chicken tortilla soup, but it also adds more texture since peppers can get soft when simmered in soup.
- Make it your own. - I prefer chicken tortilla soup without corn, but my husband loves it with and without. If you love corn, feel free to add it or any other vegetable you want.
- Thinner or thicker soup. - Chicken tortilla soup is a broth-based soup. With that, you can easily make it thinner or thicker if you prefer. If you like a thinner soup, simply add 1-2 extra cups of chicken stock from what the recipe calls for. If you want a thicker soup, you can reduce the amount of stock you use. You can also whisk a few tablespoons of corn starch or arrowroot starch with some of the stock to help thicken the soup as well. Don't worry if your soup becomes thicker than you prefer. You can always thin it out with more broth.
- Dairy-free chicken soup. - As written, this chicken tortilla soup is already a gluten and dairy-free soup. The only way this chicken soup recipe will contain dairy is if you add cheeses or traditional sour cream as a topping.
- Paleo/ low carb/ keto chicken soup - To reduce the carbs and make this a paleo or low carb style chicken soup, just leave out the beans and make sure your soup toppings are suitable as well.
Nutrition
Calories: 284kcalCarbohydrates: 14gProtein: 31gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgSodium: 1735mgPotassium: 835mgFiber: 1gSugar: 5gVitamin A: 576IUVitamin C: 62mgCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!