Gluten Free Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

Corn tortilla strips get baked until golden and crisp, then piled on top of a smoky, well-spiced broth loaded with shredded chicken, sweet corn, and diced red bell pepper. Cumin, smoked paprika, oregano, and a touch of chipotle chili powder build serious depth into the tomato-chicken broth, so every spoonful has real backbone. The chicken simmers right in the broth until tender enough to shred with two forks, soaking up all that seasoning along the way. Finish your bowl with creamy avocado, a squeeze of fresh lime, and a scatter of cilantro for brightness. It's a cozy, satisfying soup that works great for a gluten free table, no extra fuss required.

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Ingredients

6 servings

For the soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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6 scallions, green tops only, thinly sliced (white parts discarded)
1 red bell pepper, diced
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp chipotle chili powder
1 can (14 oz) diced tomatoes, with juices
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup frozen corn kernels
1 tsp salt, plus more to taste
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt

For serving

1 medium avocado, sliced (optional)
¼ cup fresh cilantro leaves (optional)
2 limes, cut into wedges (optional)
½ cup cheddar cheese, shredded (optional)

Instructions

1
Heat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
While the tortilla strips bake, heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

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