Gluten-free recipes

Gluten-free chicken tortilla soup

A brothy tomato-chili soup with shredded chicken and crispy corn tortilla strips.

Ingredients

• 1 lb boneless chicken breasts
• 4 corn tortillas
• 1 1/2 cups canned crushed tomatoes
• 6 cups GF chicken broth
• 1 white onion, diced
• 3 garlic cloves, minced
• 1 chipotle in adobo, minced
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 lime
• 1/4 cup fresh cilantro
• to taste salt

Steps

1. Cut tortillas into thin strips and fry in 2 tbsp oil until crisp; drain and set aside.
2. In the same pot heat remaining oil and saute onion and garlic until soft, 5 minutes.
3. Add cumin, chipotle, and tomatoes; cook 3 minutes.
4. Pour in broth, add chicken breasts, and simmer 20 minutes until chicken is cooked.
5. Remove chicken, shred, and return to the pot; season with salt.
6. Serve topped with tortilla strips, cilantro, and a squeeze of lime.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.