Gluten-Free Chicken Tortilla
Warm, hearty, and bursting with bold flavors, this Gluten-Free Chicken Tortilla recipe is your answer to a cozy dinner that satisfies every craving. Made with tender shredded chicken, vibrant bell peppers, and robust seasonings like chili powder, cumin, and paprika, it’s simmered in a rich tomato and chicken broth base. Gluten-free corn tortillas are added for a classic twist, soaking up all the sumptuous flavors while keeping the dish celiac-friendly. The finishing touches of creamy avocado, melted cheddar cheese, fresh cilantro, and a zesty squeeze of lime create a vibrant medley of textures and tastes. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or a comforting meal any day of the week. Whether you're gluten-sensitive or just looking for a hearty, delicious soup recipe, this gluten-free chicken tortilla soup is a must-try!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 14.5 ounces Canned diced tomatoes with green chilies
- 4 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Gluten-free corn tortillas
- 1 medium Avocado, sliced
- 1 cup Shredded cheddar cheese
- 0.5 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges
Instructions
In a large pot, heat the olive oil over medium heat.
Season chicken breasts with salt and pepper, and add them to the pot. Cook for about 6-7 minutes on each side or until browned and cooked through. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic, red and green bell peppers, chili powder, ground cumin, and paprika. Stir and cook for an additional 2 minutes.
Pour in the canned diced tomatoes with green chilies and chicken broth. Bring to a boil.
Lower the heat and simmer for about 10 minutes.
Shred the cooked chicken breasts using two forks and add the shredded chicken back to the pot.
Cut gluten-free corn tortillas into strips and add them to the pot. Simmer for another 5 minutes until tortillas are softened.
Taste and adjust seasonings with additional salt and pepper, if necessary.
Serve the soup hot, garnished with avocado slices, shredded cheddar cheese, chopped cilantro, and lime wedges.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 32.9 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1409 mg | 108% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4465 mg | 95% | |
*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.
