Gluten-free chicken tortilla soup is packed with chicken, beans, and tomatoes and then topped with homemade tortilla strips. This is a kid’s favorite that’s made in just 30 minutes- even when using frozen chicken breasts!
This easy tortilla soup is perfect for evenings when everyone needs a quick bite to eat after a busy day filled with school, work, and activities. Included you will find topping options, cooking tips, storage instructions, and more!
For more kid-favorite dinner recipes, check out Gluten-Free Lasagna Dinner Ideas, Gluten-Free Chicken Thigh Recipes, and Gluten-Free Ground Beef Recipes.
Table of Contents
Easy Chicken Tortilla Soup
Our easy tortilla soup was created with gluten-free families in mind. As a parent, I know firsthand the challenges that come along with feeding a family gluten-free meals. That’s why I am all about finding creative ways to make great tasting, simple, kid-friendly gluten-free food.
Our online kitchen has a mission to make feeding kids gluten-free easier with simple recipes & kids’ cooking ideas! Our chicken tortilla soup is just one of the many recipes you’ll find on the site that are family-friendly + and gluten-free.
Before you start searching our other recipes, gather the equipment and ingredients to create tortilla soup then follow the written instructions or printable recipe card. Enjoy!
Equipment
- large stockpot or dutch oven
- measuring cups and spoons
- baking pan with parchment paper
- stir spoon
- tongs
- thermometer
- 2 forks and a plate
- medium-sized mixing bowl
Ingredients
- 1 pound chicken breasts ✅
- 15.5 ounce Great Northern beans
- 15.25 ounce corn nuggets, drained
- 14.5 ounce diced tomatoes ✅
- 2 4.5 ounce diced green chilies ✅
- 1 tablespoon chili powder ✅
- 1 tablespoon cumin ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes ✅
- 32 ounces chicken stock ✅
Homemade Tortilla Strips
- 2 gluten free flour tortillas
- 1 tablespoon olive oil
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Tortilla Soup
Preheat the oven to 350°F and prep the baking sheet with parchment paper.
Mix the spices
Combine the gluten-free spices in a small mixing bowl, stirring well. Remove 1/2 teaspoon of spices and set aside.
Combine the soup ingredients
To a large stockpot add the chicken, beans, corn, tomatoes, green chilies, spices, and chicken stock. Bring to a boil then turn down to a simmer for 15 minutes. If using frozen chicken breasts simmer for 20-25 minutes, or until internal temperature hits 165°F.
Make the tortilla strips
Using a pizza cutter cut the tortillas into strips and place them into a mixing bowl. Drizzle with olive oil and the reserved seasonings and mix gently using clean hands. Spread onto the baking sheet in a single layer. Bake for 8-10 minutes or until they start to crisp and brown.
Shred the chicken
Use tongs to remove the chicken then use a thermometer to make sure the internal temperature is 165°F. Shred the chicken with 2 forks and place the chicken back into the soup.
Serve
Serve the soup with the tortilla strips and your favorite toppings.
Frequently Asked Questions
If in a pinch, we recommend shredding rotisserie chicken in place of chicken breasts. Chicken thighs or chicken tenderloins could also be cooked and shredded if desired.
Easily make this soup in a slow cooker by adding the ingredients and cooking on low for 6-8 hours or high for 4-6 hours then adding the baked tortilla strips and any additional toppings prior to serving.
You can serve without any sides as a complete meal or pair with a side salad, crusty slice of gluten-free bread, gf grilled cheese, or our simple gluten-free cornbread muffins.
Topping Suggestions
Along with the tortilla strips, add your favorites such as shredded cheese, jalapenos, bell peppers, or avocado slices. Turn it into a creamy chicken tortilla soup by topping it with a dollop of sour cream or cream cheese. Easily customize this soup for picky eaters or varying preferences!
Storing & Reheating Instructions
Store in an airtight container in the fridge for up to 3 days (without the tortilla strips) or in the freezer for up to 3 months (without the tortilla strips).
Reheat on the stovetop or in the microwave then top with freshly baked tortilla strips or crushed tortilla chips.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- When the ingredients are added to the stockpot and boiling, the chicken should be submerged (or fully covered) with broth.
- Simmering the ingredients allows more flavor to be added to a soup recipe.
- Using a pizza cutter, knife, kitchen scissors to slice the tortilla into strips.
More Gluten-Free Soup Recipes
- Gluten Free Potato Soup
- Brussels Sprouts Soup (Instant Pot)
- Gluten Free Chicken Noodle Soup
- Gluten Free Dairy Free Cream of Chicken Soup
- Butternut Squash Sweet Potato Soup
- Gluten Free Tomato Soup
- Instant Pot Minestrone Soup
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Chicken Tortilla Soup
Equipment
- large stockpot or dutch oven
- baking pan with parchment paper
- 2 forks and a plate
Ingredients
- 1 pound chicken breasts ✅
- 15.5 ounce Great Northern beans
- 15.25 ounce corn nuggets, drained
- 14.5 ounce diced tomatoes ✅
- 2 4.5 ounce diced green chilies ✅
- 1 tablespoon chili powder ✅
- 1 tablespoon cumin ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes ✅
- 32 ounces chicken stock ✅
Homemade Tortilla Strips
- 2 gluten free flour tortillas
- 1 tablespoon olive oil
Instructions
- Preheat the oven. Preheat the oven to 350°F and prep the baking sheet with parchment paper.
- Mix the spices. Combine the spices in a small mixing bowl, stirring well. Remove 1/2 teaspoon of spices and set aside.1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon crushed red pepper flakes
- ⭐️Combine the soup ingredients. To a large stockpot add the chicken, beans, corn, tomatoes, green chilies, spices, and chicken stock. Bring to a boil then turn down to a simmer for 15 minutes.1 pound chicken breasts, 15.5 ounce Great Northern beans, 15.25 ounce corn nuggets, drained, 14.5 ounce diced tomatoes, 2 4.5 ounce diced green chilies, 32 ounces chicken stock
- ⭐️Make the tortilla strips. Using a pizza cutter cut the tortillas into strips and place them into a mixing bowl. Drizzle with olive oil and the reserved seasonings, and mix gently using clean hands. Spread onto the baking sheet in a single layer. Bake for 8-10 minutes or until they start to crisp and brown.2 gluten free flour tortillas, 1 tablespoon olive oil
- ⭐️Shred the chicken. Use tongs to remove the chicken then use a thermometer to make sure the internal temperature is 165°F. Shred the chicken with 2 forks and place the chicken back into the soup.
- Serve. Serve the soup with the tortilla strips and your favorite toppings such as shredded cheese or avocado slices.
Notes
- Serve without any sides as a complete meal or pair with a side salad, crusty slice of gluten free bread, gf grilled cheese or our famous gluten-free corn bread muffins.
- Easily make this soup in a slow cooker by adding the ingredients and cooking on low for 6-8 hours or high for 4-6 hours then adding the baked tortilla strips and any additional toppings prior to serving.
- Store in the fridge for up to 3 days (without the tortilla strips) or in the freezer for up to 3 months (without the tortilla strips).
- Along with the tortilla strips, add toppings such as shredded cheese, jalapenos, bell peppers or avocado slices.
Nutrition
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