Easy to make Chicken Tortilla Soup that’s ready in 30 minutes or less. Starting with pre-cooked shredded chicken this delicious soup is full of corn, fire-roasted tomatoes, and chilis. It’s gluten-free and dairy-free.
How to Make Chicken Tortilla Soup:
This recipe is so easy to make all you need to do is put all the ingredients into a large dutch oven, stir, and bring to a boil. Once it comes to a boil turn the heat down to low and cover. Stir the soup occasionally and let it simmer. I usually let it simmer for about 15 minutes and then it’s ready to eat. You can let it simmer longer if you like or until you’re ready to eat.
Slow Cooker Instructions: Put all the ingredients in the slow cooker and cook on low for 4 hours.
Meal Prep For Quick and Easy Soups
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. I then portion out 1 to 2 lbs and frozen too.Print
This delicious soup is easy to make on the stovetop or slow cooker.
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)
Stovetop: Place all ingredients in a dutch oven and bring to a boil, stirring occasionally. Reduce heat to low and cover. Stir occasionally and let simmer for 15 minutes.
Slow Cooker: Place all ingredients in the slow cooker and cook on low for 4 hours.
Serve with chips and avocado slices.
Keywords: chicken tortilla soup, dairy-free soup, gluten-free soup, crockpot