Gluten-Free Chicken Tortilla

Savor the rich, comforting flavors of this Gluten-Free Chicken Tortilla soup, a delightful twist on the classic recipe that’s perfect for anyone with gluten sensitivities. This hearty, one-pot dish features tender shredded chicken, vibrant bell peppers, and fragrant spices like chili powder, cumin, and paprika, all simmered in a savory broth infused with diced tomatoes and green chilies. Gluten-free corn tortillas are cut into strips and simmered into the soup, adding a satisfying texture. Top it off with creamy avocado slices, melty cheddar cheese, fresh cilantro, and a squeeze of lime for a zesty finish. Ready in just 45 minutes, this nutrient-packed recipe is a warm, delicious meal that delivers restaurant-quality flavors from the comfort of your kitchen. Perfect for weeknight dinners or any time you crave a comforting gluten-free meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 14.5 ounces Canned diced tomatoes with green chilies
• 4 cups Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 pieces Gluten-free corn tortillas
• 1 medium Avocado, sliced
• 1 cup Shredded cheddar cheese
• 0.5 cup Fresh cilantro, chopped
• 1 medium Lime, cut into wedges

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Season chicken breasts with salt and pepper, and add them to the pot. Cook for about 6-7 minutes on each side or until browned and cooked through. Remove and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Add minced garlic, red and green bell peppers, chili powder, ground cumin, and paprika. Stir and cook for an additional 2 minutes.

Step 5

Pour in the canned diced tomatoes with green chilies and chicken broth. Bring to a boil.

Step 6

Lower the heat and simmer for about 10 minutes.

Step 7

Shred the cooked chicken breasts using two forks and add the shredded chicken back to the pot.

Step 8

Cut gluten-free corn tortillas into strips and add them to the pot. Simmer for another 5 minutes until tortillas are softened.

Step 9

Taste and adjust seasonings with additional salt and pepper, if necessary.

Step 10

Serve the soup hot, garnished with avocado slices, shredded cheddar cheese, chopped cilantro, and lime wedges.

Nutrition Facts

Serving size	2873.7 grams (2873.7g)

Amount per serving	% Daily Value*
Calories	2564

Total Fat 113.70g	146%
Saturated Fat 38.40g	192%
Polyunsaturated Fat 2.70g
Cholesterol 417mg	139%
Sodium 6482mg	282%
Total Carbohydrate 228.60g	83%
Dietary Fiber 48.70g	174%
Total Sugars 32.90g
Protein 181.10g	362%

Vitamin D 4IU	18%
Calcium 1409mg	108%
Iron 18mg	98%
Potassium 4465mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 27.2%

Carbs: 34.3%