Chicken Tortilla Soup :: Gluten-Free

Gluten-Free Chicken Tortilla Soup | Alaina Ann

Gluten-Free Chicken Tortilla Soup :: Alaina Ann

I absolutely love tortilla soup and this recipe is one of my favorites! Easy to make and very flavorful!

Chicken Tortilla Soup {Gluten-Free}

2 chicken breasts (1 lb)
olive oil (optional)
salt and pepper (optional)
14 oz chicken broth
14.5 oz diced southwestern style tomatoes
1/2 to 1 tsp Mexican-style chili powder (the more you use, the spicier the soup!)
15 oz black beans (drained and rinsed)
8.75 oz whole kernel sweet corn (drained)
corn tortilla chips
1 avocado (optional)
shredded sharp cheddar cheese (optional)

  1. Bake the two chicken breasts at 350* for 40 minutes (or until cooked through). For extra flavor, season chicken with olive oil, salt and pepper before baking.
  2. Add chicken broth, diced southwestern style tomatoes, mexican-style chili powder, black beans and sweet corn in a pot over medium heat and stir together. Cook for 20-25 minutes.
  3. Cut or shred baked chicken into bite size pieces and add to pot of soup. Allow to cook over medium/low heat for an additional 15 minutes.
  4. If using avocado, cut in half and scoop into a bowl. Smash avocado with a fork or spoon for serving.
  5. If using cheese, shred cheese for serving on top of soup.
  6. Serve soup in bowls and top with avocado, cheese and crushed tortillas.

Yields approximately 4 servings.

**Always be sure to check ingredient labels to confirm products are gluten-free.

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