All my of my recipes are allergy friendly and gluten free! I am celiac, lactose intolerant and allergic to almonds so it is important to me to create easy recipes that are allergy friendly! This is the best chicken tortilla soup for anyone who is gluten free, dairy free, and nut free! It also had a with a vegan option.
This rotisserie chicken tortilla soup is made with pulled chicken, a tomato base, roasted peppers and onions and a whole lot of taco seasoning! This Gluten Free Tortilla Soup is packed with peppers and onions. This Gluten Free Tortilla Soup has has so much flavor just like my healthy ground turkey chili.
WHY YOU’LL LOVE THIS RECIPE
- This rotisserie chicken tortilla soup is slow cooked in a tomato base with taco seasoning, peppers and onions to develop a deep taco taste.
- easy recipe: This recipe uses pre-cooked chicken for an easy weeknight meal for busy weeknights.
- Flavorful: This easy chicken tortilla soup recipe is packed with savory spices and a touch of sweetness from the corn kernels.
- Hearty: Filling and satisfying with chicken and veggies.
- Served warm. Perfect for a cold night.
- Leftover friendly: Stores well in the fridge or freezer for meal prep lunches or quick dinners.
INGREDIENTS & SUBSTITUTIONS
Shredded rotisserie chicken: Store-bought rotisserie chicken is the star of this quick meal. I love to use use rotisserie chicken to save time. You can also use leftover chicken, leftover rotisserie chicken or poached chicken breasts.
Bell pepper: Adds sweetness and a bit of crunch. Any color pepper works.
Onion: Provides a savory base flavor. You can use a white or yellow onion.
jalapeno peppers: Brings a spicy kick. If you don’t like spice, leave it out. You can also use some diced chipotle pepper instead.
Chicken broth: This is the base of the soup. I like to use low-sodium chicken broth. You can also use bone broth or chicken stock. You can use vegetable broth for a vegetarian option. All broths are available at your local grocery store so feel free to pick one that works for you!
Diced tomatoes: Add tartness and body. You can use crushed tomatoes instead. I like the can of diced tomatoes with green chilies from trader joes!
Tomato sauce: Thicken the delicious rotisserie chicken tortilla soup and adds a rich tomato flavor.
TASTE & TEXTURE
This rotisserie chicken tortilla soup recipe is sort of similar to a chicken chili, with the added taco flavoring, a twist of fire-roasted pepper and tomatoes and a thinner base. In additon, this soup is a bit sweeter than chili.
The key to this rotisserie chicken tortilla soup is to get as much of the flavor out of the vegetables as possible. To do this, the vegetables are sauteed in that same pot that the soup bouls in, without washing in between to let all the flavors and juices of the vegetables continue to develop. You want to develop different textures. Developing different textures makes sure the soup doesnt all feel like one soft texture.
DIRECTIONS
- Sauté the bell pepper, onion, and jalapeno in a large pot, large dutch oven or soup pot on the stove top. Add a little bit of olive oil. Cook over medium heat or medium-high heat until softened, about 5-7 minutes.
- Add the chicken broth, diced tomatoes (with their juices), drained corn, tomato paste, tomato sauce, taco seasoning, chili powder, and minced garlic to the pot. Stir well to combine.
- Bring the soup to a simmer, then reduce heat to low and simmer for 1-2 hours.
- After simmering, stir in the shredded rotisserie chicken and heat through for about 15 minutes.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve hot with your favorite toppings like crispy corn tortillas, crispy tortilla strips or crushed tortilla chips, sour cream, vegan or fat-free cheddar cheese, and chopped red onion.
EXPERT TIPS & TRICKS
- I always recommend to leave this rotisserie chicken tortilla soup simmering on the stove on low heat for at least 1 1/2-2 hours. This helps to help develop the flavors. You can even let the Gluten Free Tortilla Soup simmer for up to 3 hours on very low heat. Also, this slow cooking is the key to making the Tortilla Soup to develop the taco and vegetable flavors. The slower you cook, the thicker the chili broth will be.
- For a leaner, less fatty option, serve with fat free cheese or skip the cheese. Serve the rotisserie chicken tortilla soup with low fat or fat free sour cream.
- To make this Tortilla Soup vegan replace the shredded chicken with 2-3 cups of beans or 2 cups of shredded jackfruit! Replace the chicken stock with vegetable broth.
- Serve with vegan sour cream, vegan cheddar cheese, monterey jack cheese, green onions and corn chips!
- For a thicker soup, you can mash some of the beans with a fork before adding them to the pot.
- If you prefer a spicier homemade chicken tortilla soup, you can add a few dashes of hot sauce or cayenne pepper.
- You can also add other ingredients to this soup, such as kidney beans, pinto beans, canned black beans, or frozen corn.
- Top your quick soup with a squeeze of fresh lime juice or fresh cilantro.
- Add some cream cheese or dairy free cream cheese to the broth base for a creamy mexican-inspired soup.
- You can make rotisserie chicken tortilla soup in a crock pot but cook time will vary. Since the chicken is already fully cooked you are just warming the recipe so it is easy to make into an easy crock pot meal. I love slow cooker meals.
HOW TO SERVE & STORE
This delicious soup is perfect for a cozy meal. Serve it piping hot in bowls with your favorite toppings. For leftovers, let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
For longer storage, the soup can be frozen for up to 3 months. Portion the soup into freezer-safe containers before freezing. To reheat, thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
For meal prep, allow the rotisserie chicken tortilla soup to cool completely and portion it into individual containers. Store them in the refrigerator and enjoy throughout the week. This is a great way to have a healthy and satisfying lunch or dinner ready to go.
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Rotisserie Chicken Tortilla Soup (Gluten Free)
Ingredients
- 3 cups shredded rotisserie chicken
- 1 bell pepper
- 1 onion
- 1 jalapeno
- 32 oz chicken stock chicken broth or bone broth
- 1 14 oz can diced tomatoes
- 1 8 oz can regular corn
- 1 8 oz can cream of corn
- 2 tbsp tomato paste
- 1 14 oz can of tomato sauce
- 1 packet low sodium taco seasoning
- 1 tbsp chili powder
- 2 tbsp minced garlic
- salt + pepper to taste
Instructions
- Sauté the bell pepper, onion, and jalapeno (if using) in a large pot with a little bit of oil over medium heat until softened, about 5-7 minutes.
- Add the chicken broth, diced tomatoes (with their juices), drained corn, tomato paste, tomato sauce, taco seasoning, chili powder, and minced garlic to the pot. Stir well to combine.
- Bring the soup to a simmer, then reduce heat to low and simmer for 1-2 hours.
- After simmering, stir in the shredded rotisserie chicken and heat through for about 15 minutes.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve hot with your favorite toppings like corn chips or crispy tortilla strips, sour cream, vegan or fat-free cheddar cheese, and chopped red onion.
Notes
- To make this Tortilla Soup vegan replace the shredded chicken with 2-3 cups of beans or 2 cups of shredded jackfruit! Replace the chicken stock with vegetable broth.
- Serve with vegan sour cream, vegan cheddar cheese, monterey jack cheese, green onions and corn chips!
- For a thicker soup, you can mash some of the beans with a fork before adding them to the pot.
- If you prefer a spicier homemade chicken tortilla soup, you can add a few dashes of hot sauce or cayenne pepper.
- You can also add other ingredients to this soup, such as kidney beans, pinto beans, canned black beans, or frozen corn.
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