How to Make Chicken Tortilla Soup: A Gluten-Free and Dairy-Free Recipe

Alright, folks, are you craving some chicken tortilla soup but worried about dairy or gluten? I’ve got you covered! This Mexican-inspired soup is a fun twist on a classic, made especially for those with dietary needs or anyone who wants a lighter, healthier version of this favorite dish.

We all know that feeling, right? You’re looking forward to a steaming bowl of chicken tortilla soup, then reality hits. Maybe you can’t have dairy, are going gluten-free, or just want something a bit less heavy. Well, fear not, fellow soup lovers! This easy chicken tortilla soup recipe is here to save the day.

This dairy-free and gluten-free chicken tortilla soup is bursting with flavor and good-for-you hearty ingredients. We’re talking juicy, tender chicken simmered with colorful veggies and all those yummy spices that make chicken tortilla soup so irresistible. Plus, it’s surprisingly easy to make, perfect for an easy weeknight meal.

The best part? You won’t even miss the dairy or gluten! We’ve got some clever substitutions that taste just as delicious as the usual stuff. Keep reading to learn how to make the best ever chicken tortilla soup! 

Understanding the Ingredients in Chicken Tortilla Soup

Before we dive into the recipe, let’s take a moment to understand the key ingredients that make chicken tortilla soup so delicious. Traditional chicken tortilla soup typically includes ingredients like chicken broth, shredded chicken, onions, garlic, tomatoes, and various spices and seasonings.

Chicken or vegetable broth serves as the base of the soup, providing a savory and flavorful foundation. Shredded chicken adds protein and substance to the soup, while onions and garlic contribute depth of flavor. Tomatoes provide acidity and sweetness, and my magic ingredients – the Goya Sazon packets. These really add an incredible umami depth of flavor. 

Dairy-Free and Gluten-Free Substitutes for Traditional Ingredients

To make this recipe dairy-free and gluten-free, we’ll need to find suitable substitutes for the traditional ingredients. But don’t worry. There are plenty of options available that are just as delicious and satisfying.

For the shredded chicken, choose boneless, skinless chicken breasts or chicken thighs and cook them until they are tender and easily shred with a fork. This will ensure that the protein content remains intact without adding any dairy or gluten. You can also shred rotisserie chicken for less prep time. 

When it comes to tomatoes, fresh or canned varieties are perfectly fine as long as they are free from any added dairy or gluten. Check the labels carefully to ensure they meet your dietary requirements. And if you like a little kick, you can get the fire-roasted tomatoes!

As for the spices and seasonings, make sure to use pure versions without any added fillers or additives. This will ensure that the flavors are intense and authentic while remaining dairy-free and gluten-free.

What You Need to Make This Easy Tortilla Soup

• 1 onion: roughly chopped
• 4 scallions: roughly chopped
• 1 bunch of cilantro, roughly chopped
• 8 cloves of garlic, roughly chopped
• 1 frozen package of roasted corn (See Note 1)
• 8 Cups Chicken or veggie broth
• 1 can diced tomatoes 
• Zest and juice of one lime
• 2-3 packets of Goya Sazon Tomato and Cilantro Seasoning
• 2 chicken breasts or chicken thighs
• 8-10 small corn tortillas
• 1 tbsp olive oil
• Salt and pepper to taste

Garnishes

• 1 jalapeno, sliced thin
• 5-10 tortilla chips, crushed or homemade tortilla strips
• 1 avocado, halved and sliced thin
• 1 lime, cut into wedges
• 1/3 cup fresh cilantro, chopped

How to Make Chicken Tortilla Soup

1. In a large pot, heat the olive oil over medium heat. Add the diced, chopped scallion, chopped cilantro, and garlic and sauté until fragrant and translucent, for about 5 minutes. Make sure you give it a good pinch of salt; salt allows for the moisture to be drawn out, thereby giving you more flavor. (Note 2)
2. Pour in the vegetable or chicken broth, diced tomatoes, ¾ of the bag of corn, and the Goya Seasoning Packets. 
3. Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer and add in your chicken. Cook for about 20-30 minutes or until the chicken is cooked through. 
4. Once the chicken is cooked, pull it out of the soup and set aside to cool. 
5. Take the soup off the heat and cut your tortillas into thin strips, letting them fall into the soup. I like to use scissors and cut it right into the soup! The tortillas will start absorbing the liquid and will very quickly melt in! 
6. Pour the soup into a a blender, a food processor, or my personal favorite just stick an immersion stick blender and process it through! 
7. Shred your chicken with your hands and add it to the soup. Add in your remaining corn and taste. Season as needed.
8. Serve the dairy-free and gluten-free chicken tortilla soup hot, garnished with your favorite toppings such as avocado slices, chopped cilantro, lime wedges, and crushed corn tortilla chips.

Notes

1. If you cannot find fire-roasted frozen corn, you can substitute it with plain frozen corn! 
2. This is known as sweating. We are not looking for color, just enough to get them soft. 

Tips

• This soup is super easy to make vegetarian or even vegan by just changing out the chicken broth to a veggie broth.
• For a creamy chicken tortilla soup, you can add shredded Mexican-style cheese, sour cream, cream cheese, or heavy cream for a richer flavor. Just make sure to add it when you’re done cooking the soup so it doesn’t curdle. 
• For an extra kick to the soup, you can add some sliced jalapeno peppers to the soup along with the onions and scallions!
• But best of all, this soup requires minimum cutting because you will get it creamy by pureeing everything in a blender, a food processor, or my personal favorite. Just stick an immersion stick blender into it and just buzz it to the desired consistency. 
• If you want to bulk up the soup, feel free to add some hearty black beans, pinto beans, or any other type of beans you like. 
• Feel free to throw in your favorite vegetables like diced carrots, bell peppers, poblano peppers, or zucchini for added flavor and nutrients.

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FAQs

Can I make Crock Pot Chicken Tortilla Soup with this recipe?

Yes! This recipe can easily be adapted for a slow cooker. Simply combine all the ingredients (except the tortilla strips and any fresh garnishes) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and add the tortilla strips just before serving.

How do I store leftover soup?

Store leftover Chicken tortilla soup in the refrigerator in an airtight container for 3-4 days. Chicken tortilla soup freezes really well. Just dish out individual portions for a quick and easy meal later. Just be sure to let the soup cool completely before freezing.

Can I make Instant Pot Chicken Tortilla Soup with this recipe?

Absolutely! This recipe can be easily made in an Instant Pot. Sauté the onions and garlic in the Instant Pot on “saute” mode according to your model’s instructions. Then, add the remaining ingredients (except the tortilla strips and any fresh garnishes) and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Shred the chicken and add the tortilla strips just before serving.

Can I make this recipe ahead of time?

Absolutely! This soup is a great recipe to make ahead of time as it’s super easy to reheat and tastes even better the next day.