Classic Gluten Free Chicken Tortilla Soup

Written by Todd

Topics: Dinner, Lunch, Poultry, Soups and Salads

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Classic Gluten Free Chicken Tortilla SoupThis falls into the “So easy I’m embarrassed to post it” category.  This is so similar to the Chicken Tortilla Soups I’ve had in restaurants that I really need to share it.  This is such a quick recipe that it would be perfect for a mid-week meal when you’re short on time or for a dreary day when you need something quick to warm you up.

Ingredients used:

  • 6 oz. Trader Joe’s Just Grilled Chicken Strips
  • 1  tablespoon Trader Joe’s Taco Seasoning Mix  (optional, not sure how much flavor we really get from this)
  • 1 tbsp. olive oil
  • 28 oz. Trader Joe’s Reduced Sodium Chicken Broth
  • 1 can Trader Joe’s White Beans  (cannellini beans, drained)
  • 1/2 cup Trader Joe’s Frozen Sweet Corn
  • 1/3  cup Trader Joe’s  Salsa Verde ( I would add more but Shani is spicy salsa sensitive)
  • Trader Joe’s Simply Fat Free Sour Cream (You could, of course, use the full fat Sour Cream here as well)
  • Chopped fresh green onion
  • Chopped fresh cilantro
  • Trader Giotto’s Quattro Formaggio
  • Trader Joe’s Handmade Corn Tortillas, 1 toasted

First Things First

This is a simple and fast soup that actually tastes like the flavors have been sitting in the pot for a long time sharing war stories.  Once the chicken is defrosted, sprinkle with the taco seasoning.  Allow the oil to heat up in your “French” or Dutch Oven. Chop up the chicken into nice bite sized pieces and then add to the “French Oven” to heat up just for a minute or two.  Add the chicken broth and simmer.

Done Already?

Drain the beans and then mash them just a bit. I like less mashing and more whole beans, but do what you see fit.  Add that and the salsa and the corn and simmer for 10 minutes.  Toast the tortilla now.  Also dice the cilantro and green onion. Once the soup has simmered enough, ladle a healthy amount into a bowl.  From here on out, it’s personal preference.  What I do: a healthy dollop of sour cream in the middle.  Generous amounts of diced green onion and cilantro. A pinch of Quattro Formaggio.  Slice the tortilla into strips and add half to each bowl.  A little salt to taste, and maybe, just maybe another spoon full of the salsa verde.  Don’t tell Shani!

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Any suggestions for our Mexican Soup ideas we should try?

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2 Comments For This Post I'd Love to Hear Yours!

  1. Howdy just wanted to give you a brief heads up
    and let you know a few of the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.

    • Shani says:

      Thanks for the comment. I have checked on a few browsers as well and can’t seem to find the problem. The pictures all seem to be showing up for me. Would you mind letting me know which pictures and posts you are having problems seeing? Thanks!

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