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Gluten-free Chicken Tortilla Soup


TOTAL TIME: 45 min
PREP TIME: 5 min
SERVINGS: 8

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.

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white bowl filled with red soup topped with chips and white sauce

What is special about this soup?

  • It’s naturally gluten-free.
  • All it takes is 5-minutes of prep time.
  • It’s made in one pot.
  • This soup reheats perfectly and great as a make-ahead dish.

Tips on the Ingredients:

  • 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.

More easy and effortless meals

two bowls filled with red soup, topped with chips and white sauce

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

Directions

  1. Gather the ingredients. Prepare the instant pot.
  2. Open and rinse the black beans.
  3. Place raw chicken thighs 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.
  4. 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.
  5. Serve with a dollop of yogurt and crushed chips on top.

How to make Gluten-free Chicken Tortilla Soup - Step By Step Guide

Step 1. Gather the ingredients. Prepare the instant pot. ingredients to make chicken tortilla soup

Step 2. Open and rinse the black beans. rinsed black beans in the bowl

Step 3. Place raw chicken thighs in the instant pot, add the following: corn, beans, sauce, water. Cover the instant pot, secure and seal the lid. an instant pot filled with red sauce, beans, corn

Step 4. 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. timer on instant pot set to 10 minutes

Step 5. Serve with a dollop of yogurt and crushed chips on top. white bowl with a red-colored soup, and two bowls filled with yougurt and chips

bowl with red soup and toppings

 

bowl filled with red soup and white sauce with orange napkin near by

Gluten-free chicken tortilla soup

Natalia-Flavorful Home
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.
0 from 0 votes
Prep Time 5 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican-inspired
Servings 8
Calories 402 kcal

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 tortilla chips  gluten-free, (per serving)
  • 1 tbsp yogurt (per serving)
  • sea salt to taste

Instructions
 

  • Gather the ingredients. Prepare the instant pot.
    ingredients to make chicken tortilla soup
  • Open and rinse the black beans.
    rinsed black beans in the bowl
  • 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.
    an instant pot filled with red sauce, beans, corn
  • 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.
    timer on instant pot set to 10 minutes
  • Serve with a dollop of yogurt and crushed chips on top.
    white bowl with a red-colored soup, and two bowls filled with yougurt and chips

Nutrition

Calories: 402kcalCarbohydrates: 30gProtein: 26gFat: 21gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 112mgPotassium: 622mgFiber: 7gSugar: 1gVitamin A: 99IUVitamin C: 4mgCalcium: 39mgIron: 3mg
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