Gluten Free Tortilla Lime Chicken Soup

Total time1 hr

Prep time20 min

Cook time40 min

This smoky, citrus-forward soup is the kind of bowl that warms you from the inside out — deeply savory broth, tender shredded chicken, hearty black beans, and a bright hit of fresh lime juice that ties everything together. The secret weapon is the oven-baked corn tortilla strips, which come out golden and satisfyingly crunchy without a drop of wheat flour in sight. Tortilla soup can be a minefield when it comes to store-bought versions, which often sneak in flour tortillas or thickeners that aren't safe, but this one is built from scratch with certified gluten free corn tortillas so you know exactly what's going in the pot. The chicken breasts simmer right in the spiced broth — cumin, chili powder, and smoked paprika layered over fire-roasted tomatoes — then get shredded and stirred back in for maximum flavor in every spoonful. A squeeze of fresh lime at the finish lifts the whole thing and keeps it tasting bright rather than heavy. It serves six, making it a smart choice for a weeknight family dinner or a batch-cook Sunday that sets you up with leftovers worth looking forward to. Top each bowl with sliced avocado and a handful of those crispy tortilla strips and you've got a restaurant-worthy meal that happens to be completely worry-free.

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Ingredients

6 servings

For the tortilla strips

6 gluten free corn tortillas (6-inch), cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz Guerrero White Corn Tortillas, 80 Count Guerrero White Corn Tortillas, 30 Count Chi-Chi's White Corn Tortillas Taco Style
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 medium yellow onion, diced
1 jalapeño, seeded and finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn kernels
4 cups chicken broth
1.5 lb boneless, skinless chicken breasts
3 tbsp fresh lime juice (from about 2 limes)
salt and pepper to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the 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
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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