Gluten-Free Chicken Tortilla Soup

Tags: Soup, Let's Dish
Chicken Tortilla Soup
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 store-bought rotisserie chicken still warm
  • 2 32-oz containers low-sodium chicken broth
  • 1 small red onion, finely chopped
  • 2 jalapenos, seeded and thinly sliced
  • 2 large tomatoes, seeded and diced
  • 1 cup corn kernels, thawed if frozen
  • A couple of handfulls of tortilla chips
  • 1/2 cup fresh cilantro leaves
  • 1 ripe avocado, roughly chopped
  • 1 cup crumbled chihuahua cheese
  • 1 lime, cut into wedges


1. Remove and discard skin from the chicken.

2. Shred the chicken meat and add it to the broth in a saucepan, along with the onion, jalapenos, and tomatoes. Cook over medium heat and cook until boiling.

3. Add corn and heat until warmed through, about 3 minutes.

4. Place some of the tortilla chips in each of 4 bowls.

5. Ladle in the soup and top with cilantro, avocado, cheese and remaining chips.

6. Serve the lime wedges on the side.

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