Gluten-Free Chicken Tortilla Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup cooked shredded chicken or plant-based protein (e.g., black beans, lentils) 1 cup cooked shredded chicken or plant-based protein (e.g., black beans, lentils)
• 2 cups diced vegetables (e.g., yellow onion, carrots, celery, Yukon Gold potatoes) 2 cups diced vegetables (e.g., yellow onion, carrots, celery, Yukon Gold potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes, undrained (optional) 1 can diced tomatoes, undrained (optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker soup) 1 tbsp cornstarch mixed with 2 tbsp cold water (for a thicker soup)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 1 cup certified gluten-free corn tortilla strips, for garnish (optional) 1 cup certified gluten-free corn tortilla strips, for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5-7 minutes. The garlic should be aromatic but not browned.

2. 2

   If using shredded chicken, add it to the pot and stir to combine with the aromatics. If using beans or lentils, you can add them in the next step. Cook for an additional 2-3 minutes, allowing the chicken to warm through.

3. 3

   Add the diced carrots, celery, and Yukon Gold potatoes to the pot. Stir everything together and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly. If using canned diced tomatoes, add them now, along with their juices.

4. 4

   Pour in the certified gluten-free chicken or vegetable stock, ensuring all ingredients are submerged. Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes, or until the potatoes and carrots are tender when pierced with a fork. The broth should have developed a rich flavor.

5. 5

   If you prefer a thicker soup, whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour this slurry into the simmering soup while stirring continuously. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.

6. 6

   Ladle the hot soup into bowls. Garnish with crispy certified gluten-free corn tortilla strips, if desired. Serve immediately and enjoy the comforting warmth and complex flavors.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.