Chicken Tortilla Soup

Gluten free Chicken Tortilla Soup by Gluten Free Miracles
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This is a delicious way to warm up the troops. I throw it into the crock pot and leave. When I return my house smells amazing and the flavors totally satisfy.



◾3 boneless, skinless chicken breasts
◾2 14 ounce can/jars of diced tomatoes (I used Muir Glenn Fire Roasted red & yellow)
◾1 cup salsa, I used medium but use the kind you like
◾2 Tbl. Diced Jalepenos
◾1 clove of garlic, minced
◾1 cup of water
◾1 can of black beans, rinsed and drained ( or cook your own beans, I cook a bunch up and keep in the freezer)
◾½ box GF Chicken Broth
◾1 teaspoon ground cumin
◾1 teaspoon chili powder
◾1/4 teaspoon oregano
◾1 cup of frozen corn (optional, I didn’t)
◾4 corn tortillas
◾couple of tablespoons of oil
◾cheese and sour cream for serving, (optional, I didn’t)


Combine the first 11 ingredients in a crockpot. Cook on high for 4 hours or on low for 6-7 hours.  Remove chicken and shred meat.  Return meat to crockpot and add frozen corn.  Cook for another 30 minutes. During the last 20 minutes of the soup cooking, brush tortillas with oil.  Cut into strips, spread on a cookie sheet or pan and bake for 10 minutes at 400 degrees, stirring once or twice during cooking.  Serve soup with tortillas strips, cheese, and sour cream, If desired.  Soup has an amazing flavor.

Recipe from: Lynn’s Kitchen Adventures


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