Gluten Free Chicken Tortilla Soup 

Gluten Free Chicken Tortilla Soup 

Recently becoming Gluten Free has been a learning experience to scan labels and ask a thousand questions. Making more meals at home these days, I was desperate to find a soup since (hello) it's soup season and going out to restaurants now is more of a hassle than a pleasure.

Anyway, I wont be one of those annoyingly long recipe blogs that scrolls for hours and hours before giving you the recipe.

Main Ingredients

1.5-2lbs Boneless Chicken Thighs (Do not substitute for breasts)
1 Small Can Tomato Sauce
1 Can Petite Diced Tomatoes or Rotel (we use rotel)
1 Can Diced Hatch Green Chiles
1 Can Diced Jalapeños 
1 Can Sweet Whole Kernel Corn
1 Can Black Beans (rinsed with water)
32oz Gluten Free Chicken Broth
1 8oz container Bone Broth optional (Bone Broth adds more flavor)
4 Minced Garlic Cloves
2 Sweet Yellow Onion - diced or sliced thin
2 Tablespoon Cumin (add more if desired after tasting)
1 Tablespoon Oregano (add more if desired after tasting)
1-2 Tablespoons Olive Oil
Salt & Pepper
Optional - 1/2 Tablespoon Butter

Stove Top Directions

Drizzle olive oil in a large pot on medium high.

Salt and Pepper the Chicken, season with half of the cumin and place in olive oil. Cook 2-3 minutes. Turn. Add oregano, garlic, diced onion, chiles, and jalapeno and stir. Cook for 2 minutes and reduce heat to medium low.

Add the Broth and stir. Add the other half of Cumin, Corn, Beans, Tomato Sauce and Rotel. Stir. Cover and Cook on medium low for 45 mins. (or low for a few hours if you prefer to simmer flavors, I do.) 

Remove chicken and shred with two forks. Return to pot. Add butter (optional) and stir. Cook on low for 30 minutes (or a few more hours if you are simmering.) Serve Hot. If you wish to thicken the soup see below. 

Serve topped with options:
Diced Red Onion
Sour Cream
Sliced Avocado
Lime Wedges
Tortilla Chips
Cheese

Crock Pot Directions

Add everything to the crockpot and cook on low for 5-6 hours (or on high for 3). Remove chicken from crockpot and shred with forks. Place back into the crock pot and cook for 1 hour.

To thicken soup:

Ingredients:

2 Tablespoons Cornstarch + 2 Tablespoons Cornmeal
1 Cup Cold Water

Add 2 Tablespoons of cornstarch and cornmeal to 1 Cup Cold Water and whisk until smooth (no lumps). Slowly add to crock pot - stirring to mix thoroughly. Cook on same level for 1 hour.

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