Gluten Free Tortilla Soup with Chicken

I have never made tortilla soup before now, but this was absolutely delicious, per my recent guests. It’s unfortunate that I cannot have tomatoes, but my hubby is always willing to be my taste-tester. Enjoy this gluten free tortilla soup recipe along with other Gluten Free Mexican Recipes.

Gluten Free Tortilla Soup with Chicken


Yield: Serves 6

Gluten Free Tortilla Soup with Chicken

A gluten free tortilla soup recipe that you can make mild or spicy. Then top with a multitude of garnishes to suit your tastes.


  • 1 Tablespoon extra virgin olive¬†oil, plus more for frying
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced or grated
  • 1 teaspoon¬†ground cumin
  • 1/8 teaspoon ground black pepper
  • 1/16 teaspoon cayenne pepper, for heat (optional)
  • 6 cups¬†reduced-sodium gluten-free chicken broth (Better Than Bouillon, O Organics...) (or GF vegetable broth)
  • 1 15-oz can gluten-free diced tomatoes (Del Monte) (or La Victoria/gluten-free enchilada sauce)
  • 1 lb. boneless, skinless chicken breast, cut 1/4-inch slices and then into strips
  • 1/2 15-oz can gluten-free black beans, drained and rinsed (La Preferida)
  • 3-oz. can gluten-free green diced chile (La Victoria)
  • Juice of 1 lime (optional)
  • 1/2 10-oz package gluten-free corn tortillas, cut into strips (or GF tortilla chips or Homemade GF Corn or Flour Tortillas)
  • Salt, to taste
  • Raw chopped onion, chopped avocado, shredded¬†Monterey Jack and/or Cheddar Cheese, sour cream, and/or chopped cilantro, for garnish (optional)


  1. Preheat a 3-quart pot with oil, add onions and saute until translucent, about 7 minutes.
  2. Add garlic and saute for about 30 seconds.
  3. Add  cumin, ground black pepper and cayenne, if using, and saute 2 additional minutes.
  4. Add chicken broth, canned tomatoes and its juices, and allow to simmer.
  5. In a heavy skillet, preheat enough oil to cover the tortillas. Once the oil becomes hot (you do not want it to smoke), add some tortilla strips without crowding the pan. Cook until golden brown and crisp, about 2 minutes.
  6. Remove the strips and allow any excess oil to drip back into the skillet. Then transfer them to a paper towel-lined platter. Work in batches until all strips are fried. Then sprinkle them with salt, if desired. Set them aside.
  7. Working in batches, puree the soup in the a blender or use a handheld blender.
  8. Return pureed mixture to the pot and add the chicken strips, beans, diced chiles and lime juice. Stir and season with salt, to taste. Bring soup to a simmer just long enough to heat the chicken, about 4 - 5 minutes.
  9. Add crispy tortilla strips and garnish with your favorite toppings: raw onion, shredded cheddar, shredded Monterey Jack, chopped black olives, chopped avocado, sour cream and/or chopped cilantro.

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