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Easy, 30-Minute Gluten-Free Healthy Chicken Tortilla Soup Recipe

Gluten-Free Chicken Tortilla Soup

5 from 6 reviews

I love how I can get a healthy, satisfying dinner on the table in 30 minutes and everyone likes it. I really like this chicken tortilla soup because you don’t even have to cook the chicken first.

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Ingredients

  • 2 Tbl oil of your choice
  • 1 Yellow Onion (chopped)
  • 1 Red Bell Pepper (chopped or sliced)
  • 2 Small Zucchinis (cut in half lengthwise and sliced into half moons)
  • 4 oz Diced Green Chilies
  • 1 Diced Jalapeno (or you can omit if you don’t like the heat and flavor)
  • 4 cloves Garlic (minced)
  • 4 large chicken tenders (either cooked, uncooked or frozen)
  • 1 28 oz can Crushed Tomatoes
  • 1 ½ tsp Cumin
  • ½ tsp Chili Powder
  • ½ Cup Water
  • 1 15 ounce can Black Beans
  • 1 Tbl Olive Oil
  • 1 ½ tsp Coarse Real Salt *
  • 4 Cup Chicken Broth
  • 2 Tbl Chopped Cilantro

TO GARNISH:

  • Sour Cream
  • Chopped Cilantro
  • Salsa
  • Corn Tortilla Chips
  • Diced Avocado
  • Lime Slices
  • Cheddar Cheese

Instructions

  1. To a large dutch or stockpot, add oil and heat on medium-low.
  2. Add the onion, peppers, zucchinis, jalapeños, etc. and cook for about 5 minutes, until the vegetables begin to soften.
  3. Add the garlic and saute for 1-2 minutes.
  4. Add the rest of the ingredients.
  5. Bring to a boil and cook for about 20 minutes, or until the chicken is cooked and the vegetables are all soft.
  6. Just before serving, add the chopped cilantro and check seasonings. Add more salt and pepper if desired.

Keywords: healthy, satisfying, enjoyable, easy, healthy