This gluten free tortilla soup is a deeply flavorful, warming Mexican-inspired dish made with roasted tomatoes, smoky chipotle peppers, and tender shredded chicken, all simmered in a rich broth and topped with crispy tortilla strips. It works because it relies on simple, naturally gluten free ingredients—like corn tortillas and spices—to build layers of flavor without any wheat-based thickeners or soy sauce. Ready in about 30 minutes, it’s a satisfying weeknight dinner that tastes like it simmered all day.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 (14.5 oz / 410 g) can fire-roasted diced tomatoes, with their juice
- 1 (4 oz / 113 g) can chopped green chiles, drained
- 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 6 cups (1.4 L) gluten free chicken broth (or vegetable broth)
- 1 ½ cups (340 g) cooked shredded chicken (rotisserie or leftover)
- 1 cup (150 g) frozen corn kernels
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- For serving: corn tortilla strips (see tips), avocado, cilantro, lime wedges, shredded cheese (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, jalapeño (if using), cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Stir in the fire-roasted tomatoes, green chiles, chipotle pepper, and adobo sauce. Cook for 2 minutes, scraping up any browned bits.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
- Add the shredded chicken, corn, and black beans. Simmer for 5 more minutes, until heated through. Season with salt and pepper to taste.
- Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
- Ladle into bowls and top with tortilla strips, avocado, cilantro, and a squeeze of lime. Serve hot.
Tips
- Make your own tortilla strips: Cut 4-5 corn tortillas into thin strips, toss with a little oil and salt, and bake at 400°F (200°C) for 10-12 minutes until crisp. Or fry them in a skillet with oil for 2-3 minutes. Store-bought gluten free tortilla chips also work—just crush them on top.
- Adjust the heat: Chipotle peppers add a smoky medium heat. For a milder soup, use only half a chipotle or omit it entirely and add a pinch of smoked paprika instead. For extra heat, keep the jalapeño seeds or add a dash of cayenne.
- Use leftover chicken: Rotisserie chicken is a great shortcut—just check that the seasoning is gluten free. You can also use shredded turkey or leave the chicken out for a vegetarian version (use vegetable broth).
- Don’t skip the lime: The lime juice brightens all the flavors and balances the richness. Add it after cooking, not during, or it will lose its fresh punch.
Serving Suggestions
Serve the soup as a main dish with a side of sliced avocado and a simple green salad. For a heartier meal, offer warm corn tortillas or a gluten free quesadilla on the side. Top with crumbled cotija cheese, a dollop of sour cream, or fresh cilantro. It also pairs well with a cold Mexican lager or a limeade.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans for protein.
- Roasted tomato version: For deeper flavor, roast 4-5 fresh tomatoes, 1 onion, and 2 garlic cloves at 400°F (200°C) for 20 minutes, then blend and use instead of canned tomatoes.
- Creamy version: Stir in ½ cup (120 ml) heavy cream or coconut milk at the end for a richer, creamier soup.
- Add more vegetables: Sauté diced zucchini, bell pepper, or carrots with the onion for extra nutrition and texture.
- Use chicken thighs: For a more rustic texture, poach 1 lb (450 g) boneless chicken thighs in the broth for 15 minutes, then shred and return to the pot.
Storage and Reheating
Refrigerate leftover soup in an airtight container for up to 4 days. The flavors will deepen overnight. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling, or in the microwave in 1-minute intervals. If the soup thickens, add a splash of broth or water. Freeze the soup (without toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Is tortilla soup normally gluten free? Traditional tortilla soup is made with corn tortillas and no wheat, so it can be naturally gluten free. However, some restaurant versions may use flour tortillas for thickening or as garnish, and some broths may contain gluten. Always check labels on canned broths and chipotle peppers.
Can I make this soup in a slow cooker? Yes. Sauté the onion and spices first, then transfer everything except the chicken, corn, beans, and lime to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the chicken, corn, and beans in the last 30 minutes, then stir in lime juice before serving.
What can I use instead of chicken? Shredded pork, beef, or turkey work well. For a vegetarian option, use extra beans or tofu. You can also use canned chickpeas for a different texture.
Can I use corn tortillas as a thickener? Yes, if you want a thicker soup, blend 1-2 corn tortillas (torn into pieces) with a cup of the hot broth, then stir back into the pot. This adds body and a subtle corn flavor, and it keeps the soup gluten free.
How do I know if my broth is gluten free? Most commercial chicken and vegetable broths are gluten free, but not all. Check the label for a “gluten free� certification or scan the ingredients for wheat, barley, rye, or malt. When in doubt, use a broth that is explicitly labeled gluten free.
Can I make this soup dairy free? Yes, the base recipe is dairy free. Just skip the cheese and sour cream toppings, or use dairy free alternatives like coconut yogurt or vegan cheese.
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