Enjoy a flavorful weeknight dinner that the entire family will love with this scrumptious Chicken Tortilla Soup. With pre-cooked shredded chicken, this meal can be prepared and served in just 30 minutes. And if you love chicken, be sure to try my Gluten-Free White Chicken Chili.
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Ingredients
- 4 cups shredded, cooked chicken breast
- 32 oz container of fat-free chicken broth
- 2 15.25 oz cans of corn
- 2 14.5 oz cans diced fire-roasted tomatoes
- 2 4 oz cans of diced chiles
- 1 cup chopped onion (frozen or fresh)
- 1 tablespoon cumin
Instructions
Stove Top Instructions: Place all the ingredients into a 6-qt Dutch oven and stir together. Heat over medium heat until it comes to a boil, stirring occasionally. Then turn the heat to low, cover, and let simmer for at least 15 minutes, stirring occasionally.
Slow Cooker Instructions: Put all the ingredients in the slow cooker and stir together, place the lid on the cooker and cook on low for 4 hours.
Tips for meal prep
When the weather is chilly I like to make a big pot of soup every week. The one thing that helps me be able to put together soups quickly is to have the protein already cooked and ready to go into a recipe.
I like to use my Instant Pot to cook several chicken breasts that I can then shred and freeze in 4 cups portions. I also fry up several pounds of ground beef at a time in my Instant Pot with the saute function and then portion out 1 to 2 lbs and freeze.
Add-ins
- tortilla chips
- avocado
- dairy-free cheese
- drained and rinsed black beans
- fresh cilantro, chopped
- lime juice
More gluten-free soups you’ll love:
Chicken Tortilla Soup (Gluten-Free & Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove top
- Diet: Gluten Free
Description
This delicious soup is easy to make on the stovetop or slow cooker.
Ingredients
- 4 cups shredded, cooked chicken breast
- 32 oz container of fat-free chicken broth
- 2 15.25 oz cans of corn
- 2 14.5 oz cans diced fire-roasted tomatoes
- 2 4 oz cans of chopped chiles
- 1 cup chopped onion (frozen or fresh)
- 1 tablespoon cumin
(Make sure all canned or boxed items are gluten-free)
Instructions
Stove Top: Place all the ingredients into a 6-qt Dutch oven and stir together. Heat over medium heat until it comes to a boil, stirring occasionally. Then turn the heat to low, cover, and let simmer for at least 15 minutes, stirring occasionally.
Slow Cooker: Put all the ingredients in the slow cooker and stir together, place the lid on the cooker and cook on low for 4 hours.
Serve with chips and avocado slices.
Notes
Additional add-ins: cilantro, lime wedges, dairy-free cheese, drained & rinsed black beans.
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Sue H.
Love this soup. So easy to make and so satisfying. I live alone but eat this for several meals and freeze the rest in 1 serving portions for quick dinners.
MamaShire
I’m so glad you love it! That’s what I do too with my soups.
Melinda
Great recipe! I made this for a friend today that’s sick with covee and has Celiac’s. Added some black beans. Amazing!
MamaShire
That’s great!
marion
i made this for my gluten-free, dairy-free, soy-free sister, but i also had some and ended up eating 4 bowls! it’s sooo good and hearty and so easy to make. will def be putting this recipe into my weekly rotation!
MamaShire
Yay! I love that!