My husband pestered me for several years about making some chicken tortilla soup for him. I'd never had it, so I wasn't exactly sure what it should look like or taste like, and I wanted it to be as authentic as possible. I found a slow cooker recipe, but I was afraid that it would turn out too watery or just not taste authentic. So I tried it but made a couple small changes. My husband really liked it and said it came in a close second to a good tortilla soup he had in New Mexico. So this one is now a regular for us. You can also make it on the stove (directions below). We like it with chips, guacamole, and a couple Coronas.
Recipe Notes
If you prefer to make this on the stove, saute the garlic and onion in 2 tablespoons olive oil, then add the remaining ingredients. Simmer for at least an hour.
You can make this gluten free if you can find a hot pepper sauce that is not vinegar based. We use Rio Grande Hot Sauce, which has no vinegar, and it works great. Also found a vinegar free sauce by Badia called Louisiana Cajun Chili Pepper Hot Sauce.
[Updated: November 2011.]
📖 Recipe
Chicken Tortilla Soup
Ingredients
- 1 pound shredded cooked chicken (instructions below)
- chili powder
- 2 ounces tomato paste
- 15 ounces canned diced tomatoes
- 2 anaheim chilies diced
- 1 jalapeno pepper diced
- 1 medium onion diced
- 3-4 large tomatoes diced
- 2 cloves garlic minced
- 10 stems minced cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 teaspoons gluten-free hot pepper sauce
- 32 ounces gluten-free chicken broth
- ½ teaspoon dried chipotle pepper optional but recommended
- shredded cheddar cheese
- 1 avocado chopped
- cilantro snipped from the stem
- 1 lime cut into wedges
- gluten-free crushed tortilla chips
Method
- CHICKEN: Roast two large chicken breasts (boneless skinless) sprinkled with chili powder to taste in a 350° F/175° C oven for about 20-30 minutes. Remove from oven and allow to cool for a few minutes, then shred with a fork.
- Throw everything except the garnishes in your slow cooker and let it cook on high for 5-6 hours.
- To serve, pile on the garnishes and give it a squeeze of lime.
As her favorite Celiac I can testify that this recipe is delicious 🙂 The gluten free hot sauces are easy to find; I found them at my local grocery store. Be sure your chicken broth is also gluten free. She makes her own broth for this when I'm coming to visit!
Hi I am a celiac but I also cannot have sugar. What gluten-free hot sauces do you buy
Thanks
Kay
Hi Kay! We've found two so far that are not vinegar-based: Rio Grande Hot Sauce, and Badia brand Louisiana Cajun Chili Pepper Hot Sauce. I'm sure there are others. Hope this helps!
YUM! this sounds fantastic. thanks for sharing such a great recipe!