Gluten-Free Chicken Tortilla Soup
Warm up your dinner table with this hearty and flavorful Gluten-Free Chicken Tortilla Soup—a vibrant, protein-packed recipe that's perfect for any night of the week. Bursting with bold Mexican-inspired flavors, this gluten-free twist on the classic dish combines tender chunks of chicken, colorful bell peppers, hearty black beans, and sweet corn in a savory broth spiced with cumin and chili powder. A squeeze of fresh lime juice adds a zesty brightness, while crispy homemade tortilla strips, creamy avocado, and fresh cilantro make for irresistible toppings. Easy to prepare in under an hour, this soup is an ideal gluten-free comfort food that's as wholesome as it is delicious. Perfect for serving as a cozy weeknight dinner or an impressive dish for entertaining!
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Recipe Information
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)
Instructions
Start by cutting the chicken breasts into bite-sized pieces.
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.
Add the diced red and green bell peppers to the pot, cooking for another 3-4 minutes until they begin to soften.
Stir in the chicken pieces, and cook until the chicken is browned on all sides, about 6-7 minutes.
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.
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.
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.
Bake the tortilla strips for 10-12 minutes, or until they are crispy and lightly golden brown. Remove from the oven and set aside.
Once the soup is ready, stir in the fresh lime juice. Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with crispy tortilla strips, diced avocado, chopped cilantro, and grated cheese if desired.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 9702 mg | 422% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 46.6 g | ||
| Protein | 219.0 g | 438% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1080 mg | 83% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6233 mg | 133% | |
*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.
