Gluten-Free Tortilla Soup with Chicken and Vegetables

I love soup, but soup is not only a comfort food, it’s also very nutritious. A good bowl of soup helps to fight off hunger, it fills us up and provides us with valuable vitamins and minerals that our bodies need to stay healthy. This recipe may be doubled. That way there will always be soup on hand to help fend off a cold or those rainy day blues.

Gluten-Free Tortilla Soup with Chicken and Vegetables


  • 4 gluten-free corn tortillas cut in half then cut crosswise into narrow strips
  • 2 (14 1/2 oz.) cans of gluten-free chicken broth
  • 1 zucchini, cut in half lengthwise then sliced in 3/4 inch slices
  • 1/2 tsp garlic, minced
  • 1/2 tsp ground cumin
  • 1 Cup of corn
  • 1 (16 oz.) can Joan of Arc red kidney beans, rinsed and drained
  • 1 1/2 Cup cooked chicken, shredded
  • 1 tomato, cut into chunks
  • 1/2 Cup cilantro, chopped


How to Make It:

 Spray a heavy soup pot well with a gluten-free non stick cooking spray.

Place the pan over medium heat.

Add the tortilla strips to the pot and toast for 5 minutes, turning occasionally.

Remove the tortilla strips from the pot.

Pour the broth into the pot.

Stir in the zucchini, garlic and cumin.

Bring the mixture to a rapid boil then reduce the heat to low.

Cover the pot and simmer for 3 minutes or until the zucchini is just crisp tender.

Place the toasted tortilla strips back into the pot.

Stir in the corn and kidney beans.

Recover and simmer 5 minutes or until the tortilla strips have softened.

Add the chicken, tomatoes and cilantro and continue to simmer on low for 15 minutes.


Makes 4 servings




Preparation Time: approximately 15 minutes

Cooking Time: approximately 28 minutes

Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)

Calories 309; Fat 6g; Saturated Fat 1g; Carbohydrates 36f; Protein 26g; Fiber 8g; Cholesterol 47mg; Sodium 730mg


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