Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken Tortilla Soup

Gluten Free, Soup2 Responses »

Well, I have to say, for me, it’s officially soup season, when the temperatures dip below 60, that’s it. Yipee.  I love soup, any kind. The boys here however sometimes need convincing, that yes, soup can be dinner.

I have made many versions of this Chicken Tortilla Soup, but this one honey, is the best.  Loaded with big hunks of chicken (just like a stew) simmered with fire roasted tomatoes, chicken stock, peppers and onions, then topped with creamy avocado, tons of scallions, fresh cilantro and crispy tortilla chips.

And, I have discovered that if I call it a stew, rather than a soup, then they are eager to dig in.

Mexican Chicken Tortilla Soup


Mexican Chicken Tortilla Soup


  • 2-3 boneless, skinless chicken breasts
  • 3 Tablespoons olive oil, divided
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 large onion diced
  • 1 diced poblano pepper
  • 1 diced red bell pepper
  • 3 cloves garlic, minced
  • 1 can 28oz fire roasted diced tomatoes
  • 2- 32 ounce each, low sodium chicken stock
  • 3 Tablespoons tomato paste
  • 1 can (15 Oz. Can) black beans, drained
  • 3 Tablespoons cornmeal or masa
  • Garnishes:
  • 2 fresh limes, halved
  • 5 corn tortillas cut into 3 inch strips
  • diced avocado
  • fresh cilantro, chopped
  • sliced scallions
  • ____


  • Preheat oven to 375 degrees.
  • Mix cumin, chili pepper, garlic powder, and salt.
  • Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
  • Set aside the rest of the spice mix.
  • Place chicken breasts on a foil lined baking sheet. Bake for 20 minutes,(will simmer in the soup later as well)
  • Using two forks shred chicken and set aside.
  • Heat 1 tablespoon olive oil in a pot over medium high heat.
  • Add onions and peppers, stir around a bit and cook 10 minutes, or until peppers are soft and onions translucent.
  • Now add the garlic, stir, cook 30 seconds or so.
  • Add the rest of the spice mix. Stir to combine, now add shredded chicken.
  • Pour in fire roasted tomatoes, chicken stock, tomato paste, and black beans.
  • Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, uncovered.
  • Mix cornmeal or masa with a small amount of water, mixing well making a loose paste.
  • Pour into the soup, simmer for an additional 10-15 minutes.
  • In the meantime cut up the tortillas and toss with 1 tablespoon of olive oil and a generous amount of sea salt.
  • Place on sheet pan in single layer, bake 8-12 minutes, or until golden brown and crispy, you may have to remove some from around the edge of pan and continue with the rest to ensure none of them burn.
  • Ladle soup into warmed soup bowls add a squeeze of fresh lime juice, garnish with crispy tortillas, cilantro, scallions and avocado.

    2 Responses

    September 22nd, 2014 at 4:44 pm

    This soup will pick you up no matter how you feel. Lunch or dinner…this will fill you up. I would love to add a nice Mexican beer when I eat this at night.

    September 23rd, 2014 at 8:33 am

    Looks like what I have been craving with this cooler weather. Never considered corn flour as a thickener will try! Thanks

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