Gluten Free Mexican Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

Gluten Free Mexican Chicken Tortilla Soup

This smoky, spiced soup builds a deep base of sautéed onion and red bell pepper, garlic, and jalapeño, all warmed through with cumin, chili powder, smoked paprika, and oregano before fire-roasted tomatoes, black beans, and shredded chicken simmer everything into a rich, cohesive broth. The chicken cooks right in the pot until it's fall-apart tender, then gets shredded and folded back in so every spoonful is loaded with flavor. Corn tortilla strips are baked separately until crisp and golden, giving you that essential crunchy topping alongside creamy avocado, fresh cilantro, and a squeeze of lime. It's the kind of soup that tastes like it simmered all day, with layers of smoky, savory flavor in every bowl. This one is a great fit for a gluten free table, no compromise on flavor or texture required. Serve it straight from the pot for an easy, crowd-pleasing dinner.

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the tortilla strips

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

For serving

1 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
Preheat 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 crisp and lightly golden at the edges. Set aside.
2
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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