This gluten-free chicken tortilla soup is made with only four main ingredients. It’s loaded with goodness and flavor, and the prep time takes only five minutes.
This soup reheats perfectly and great as a make-ahead dish.
Key Ingredients
2 pounds boneless chicken thighs
15 oz frozen corn
2 cans black beans
2 jars red enchilada sauce
2 cups filtered water
1/4 cup glute-free tortilla chips per serving (optional)
1 tablespoon of yogurt per serving (optional)
sea salt , to taste
Ingredient Notes
Using chicken thighs is the best option here. The meat stays moist, easy to shred, and adds so much flavor that no broth is necessary.
This soup is made with red enchilada sauce. It also works great with green enchilada sauce; the flavor will be different.
Canned black beans could be easily replaced with kidney beans or other kinds.
Use frozen or canned corn.
Optional add-ons: use diced tomatoes, extra spices like chili and cumin.
This soup is served with gluten-free chips and yogurt. The Siete brand is my favorite kind. It’s widely available and made with healthy ingredients.
Optional toppings could be avocado, some shredded cheese, fresh cilantro.
How to Make It
1. Gather the ingredients. Prepare the instant pot. Open and rinse the black beans.
2. Place raw chicken thighs in the instant pot, add the following: corn, beans, sauce, water. Cover the instant pot, secure and seal the lid.
3. Press the pressure cook, and cook on high for 10 minutes. Once cooked and the timer is off, safely move the valve to allow the pressure to release naturally. Open the lid, shred the chicken using two large forks, mix the soup well, add salt to taste if needed.
4. Serve with a dollop of yogurt and crushed chips on top.
FREQUENTLY ASKED QUESTIONS
Does chicken tortilla soup freeze well?
Yes, this soup is the perfect candidate for freezer meal prep.
This gluten-free chicken tortilla soup is made with only four main ingredients. It’s loaded with goodness and flavor, and the prep time takes only five minutes.
Place raw chicken thights in the instant pot, add the following: corn, beans, sauce, water. Cover the instant pot, secure and seal the lid. Press the pressure cook, and cook on high for 10 minutes.
Once cooked and the timer is off, safely move the valve to allow the pressure to release naturally. Open the lid, shred the chicken using two large forks, mix the soup well, add salt to taste if needed.
Serve with a dollop of yogurt and crushed chips on top.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Welcome!
Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
