Gluten-Free Chicken Tortilla Soup

Ingredients

Shop links on this page are for corn tortillas, cut into 1/4-inch strips, ancho chili powder, ground cumin. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 8 corn tortillas, cut into 1/4-inch strips Shop
• 3 tbsp neutral oil, divided
• 1 tsp salt, divided, plus more to taste
• 1 large onion, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 1 tbsp ancho chili powder Shop
• 2 tsp ground cumin Shop
• 1 tsp dried oregano Shop
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 chipotle pepper in adobo, minced, plus 1 tsp of the sauce Shop
• 6 cups chicken broth Shop
• 1 1/2 lbs boneless, skinless chicken thighs
• 1 can (15 oz) black beans, drained and rinsed Shop
• 1 cup corn kernels
• 2 tbsp fresh lime juice
• sliced avocado, cilantro, crumbled cotija and lime wedges, for serving

Instructions

1. 1 Preheat the oven to 400°F (200°C). Toss the tortilla strips with 2 tbsp of the oil and 1/4 tsp of the salt, spread them on a baking sheet and bake for 10-12 minutes, stirring once, until crisp and golden.
2. 2 Heat the remaining 1 tbsp oil in a large pot over medium heat. Cook the onion and jalapeño until soft, about 6 minutes. Add the garlic, ancho chili powder, cumin and oregano and cook for 1 minute.
3. 3 Add the tomatoes, chipotle and adobo sauce, broth and the rest of the salt. Bring to a boil.
4. 4 Add the whole chicken thighs, lower the heat and simmer, partly covered, for 20-25 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
5. 5 Lift out the chicken, shred it with two forks and return it to the pot with the black beans and corn. Simmer for 5 minutes.
6. 6 Stir in the lime juice and taste for salt. Ladle into bowls and top with the crisp tortilla strips, avocado, cilantro, cotija and a squeeze of lime.

Tips & Notes

• Bake the tortilla strips while the soup simmers and add them only at the table. Stirred into the pot, they go soft within minutes.
• Use corn tortillas labeled gluten-free. Many brands are plain corn, but some blend in other flours or are made on shared equipment.
• Chipotles in adobo are hot. Start with one pepper, taste the chicken tortilla soup after simmering, and add more adobo sauce if you want more smoke and heat.

Common questions