Chicken Tortilla Soup

Gluten Free Chicken Tortilla Soup

I don’t know about you, but I have been cooking a lot lately. I love recipes that make enough food for more than one meal. This one almost tastes better the second day! Enjoy and stay healthy!

Chicken Tortilla Soup

  • Difficulty: easy
  • Rating: ★★★★★
  • Print


  • 2 Tablespoons olive oil
  • 1 1/2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2-3 chicken breasts, diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1- 28 oz can diced tomatoes
  • 2- 32 oz boxes GF chicken broth
  • 1/2 cup salsa
  • 1/4-1/2 cup cilantro leaves, chopped
  • salt and pepper to taste
  • 1/2 cup long-grain rice
  • 1 can black beans, rinsed
  • 1-2 handfuls frozen corn


  1. Heat oil in a large soup pot over medium-low heat. Add onions, garlic and bay leaves. Saute 5 minutes. Add diced chicken, cumin and oregano, and saute until chicken cooked through.
  2. Add tomatoes, chicken broth, salsa, cilantro, salt, and pepper. Bring to boil then simmer for 15 minutes.
  3. Add rice and simmer 15-20 minutes until rice is soft.
  4. Add black beans and corn and remove from heat.
  5. Top with gluten-free tortilla chips, cheese, or chopped avocados.


Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

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