Gluten Free Chicken Tortilla Soup

This gluten free chicken tortilla soup is made in one pot, ready in 30 minute and perfect to meal prep for the week! It’s packed with flavor, creamy and has shredded rotisserie chicken, corn, beans and lots of spices.

I love soup season more than anything. Anything that involves a cozy dinner, I’m here for it. This gluten free chicken tortilla soup is the perfect recipe to meal prep for the week and is made with pantry staple ingredients! It’s like tacos in soup form! With a rich tomato and chicken broth, corn, beans, shredded chicken and lots of spices.

I also love it as a Sunday night game night dinner recipe during Football season. You can top it off with a whole variety of things like cilantro, jalapeno, cheddar cheese, homemade tortilla strips and more. It’s a non-vegan/vegetarian version of my vegan lentil tortilla soup, but similar flavor profile!

To make things easier and avoid an extra cooking step, we’ll use shredded rotisserie chicken, which also adds a lot of flavor. I like to just buy the pre-shredded containers from Whole Foods (a lot of other grocery stores sell these too), but you can also just buy a whole chicken and shred yourself.

If you love this recipe, try my gluten free beef chili or white bean chicken chili next.

Why you’ll love this recipe

• Ready in about 30 minutes
• Minimal dicing and chopping needed
• Dairy free friendly

How to make gluten free chicken tortilla soup

In a large pot or dutch oven, heat the olive oil over medium heat.

Add in the diced onion and saute for about 5 minutes. Add in the garlic and tomato paste and saute for 1-2 minutes.

Add in all remaining ingredients aside from the cilantro and lime.

Let simmer for about 15 minutes to let the flavors blend, then stir in the cilantro and lime.

Taste and adjust flavors as desired, adding more salt as needed or some cayenne for extra spice.

Serve with tortilla strips, avocado, cilantro, lime etc!

Homemade tortilla strips

I had a hard time finding certified gluten free tortilla strips at the market when I was shopping for this recipe, so I opted to make my own and it was actually so easy! All you’ll need is a few corn tortillas, oil of your choice and some salt.

What you want to do is slice the tortillas into thin strips, then slice in the other direction to get about 1 inch long and 1/4 inch wide strips. Add some oil to a pot on the stove (enough to cover the bottom of the pan with about 1/2 inch layer).

Once it’s hot, throw in the strips and let fry for a few minutes on each side until crispy. It helps to do this in small batches so the tortillas aren’t all on top of each other and crowded.

Remove from the pan and place on a paper towel to absorb any excess oil. Add on top of your soup and enjoy!

How to store and freeze

To store: Once prepared, this gluten free chicken tortilla soup will keep in the fridge for about 3-4 days. You can reheat it on the stove or microwave. It does thicken up a bit as it sits in the fridge, so you may want to add a splash of chicken broth when you reheat it. I often use bone broth for a bit of added protein.

To freeze: Once the soup is cooked, allow it to cool completely, then transfer it to an air tight and freezer safe container. Freeze for up to 2 months. Allow it to thaw in the fridge overnight before reheating.

I like to freeze it in smaller containers so I can thaw just what I need at any time!

Serving and topping suggestions

I like to serve this gluten free chicken tortilla soup as the main dish since it’s nice and hearty from the beans and chicken.

My favorite toppings include fresh lime juice, avocado, lots of chopped cilantro and sour cream or a dollop of greek yogurt. I’m not a big sour cream fan, so greek yogurt is a great swap! A bit of cheddar cheese on top is also delicious.

More soup recipes you’ll love!

• Tuscan Gnocchi Soup
• Carrot and Red Lentil Soup
• Gluten Free Chicken Noodle Soup
• Vegan Cauliflower Soup
• Mini Meatball Tomato Soup

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