30 Minute Chicken Tortilla Soup
This gluten-free chicken tortilla soup is a quick and easy weeknight meal!Only the toppings for this soup have dairy, so you can easily omit them or use dairy-free versions of the cheese and sour cream as needed for your dairy-free family. We aren't dairy-free, so we had real cheese and sour cream.
Ingredients
- 32 ounces gluten-free chicken broth
- 1 pound boneless, skinless chicken tenders (uncooked)
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can, 14.5 ounces petite diced tomatoes with juice
- 1 cup corn, frozen or canned-drained
- 1 tablespoon fresh lime juice
- ¼ teaspoon pepper
- ¼ teaspoon turmeric
Toppings
- ½ cup shredded cheese, dairy or non-dairy
- ½ cup sour cream, optional, dairy or non-dairy
- ½ avocado, sliced and diced
- ½ lime, sliced
- Fresh cilantro, just a pinch or two depending on preference
Tortilla Strips
- 1 large gluten-free flour tortilla
- ½ tablespoon olive oil
- coarse sea salt
Instructions
- Before you begin cooking, turn your oven on to 400°F. Get all ingredients out before you begin. You can do the tasks such as shredding cheese and slicing avocado and lime while the soup is cooking.
Soup:
- To a dutch oven or large pot, add the chicken broth, raw chicken, minced garlic, chili powder, cumin, and paprika. Turn heat to high to bring to boil. Boil for 10 minutes.
- While chicken is cooking for 10 minutes, prepare tortilla strips. See below for instructions.
- Turn heat to lowest setting. Remove chicken from pot onto cutting board. Shred the chicken meat with two forks. Return chicken to soup pot and turn to high heat.
- Add diced tomatoes with juice and corn to soup mixture. Boil on high heat for 5 minutes.
- Remove from heat. Stir in lime juice, pepper and turmeric. Scoop out a bit to cool and taste. You may desire to increase any seasonings or add some salt if desired. I didn't need to, but know everyone has different tastes!
Tortilla Strips:
- Lay one tortilla on a piece of parchment paper on a cutting board. Use a brush to spread olive oil over the tortilla. Sprinkle coarse sea salt over tortilla. Use a pizza cutter to slice into strips that are about ⅛" to ¼" in width in one direction. Then slice four cuts in the other direction. Slide entire sheet of parchment onto a cookie sheet.
- Bake in 400°F oven for 10 minutes. Remove from oven when done and set aside until ready to serve.
- To serve, ladle into soup bowls and add desired toppings: tortilla strips, cheese, sour cream, avocado, lime, cilantro.
Notes
Optional: You can also add a small can of diced green chilis if your family likes those! For a little more heat, you can also use a can of diced tomatoes with green chiles or jalapenos instead of just the plain diced tomatoes.
If using canned corn, drain the water from it first.
Nutrition information is automatically calculated, so should only be used as an approximation.
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