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    Home » Soups & Stews

    Chicken Tortilla Soup

    Jan 6, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Chicken Tortilla Soup - Andrea Meyers

    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.]

    Chicken Tortilla Soup - Andrea Meyers
    Print Pin

    Chicken Tortilla Soup

    Prep Time30 mins
    Cook Time6 hrs
    Total Time6 hrs 30 mins
    Course: Soup
    Cuisine: American, Southwestern
    Diet: Gluten Free
    Keyword: chicken, gluten free, peppers, tomatoes
    Servings: 6
    Calories: 189kcal
    Author: Andrea Meyers

    Equipment

    • 6-quart slow cooker
    • 9×13 baking pan or cookie sheet
    • aluminum foil

    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)

    Serve With

    • shredded cheddar cheese
    • 1 avocado (chopped)
    • cilantro (snipped from the stem)
    • 1 lime (cut into wedges)
    • gluten-free crushed tortilla chips
    US Customary - Metric

    Preparation

    • 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.

    Nutrition

    Calories: 189kcal | Carbohydrates: 13g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1300mg | Potassium: 760mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1424IU | Vitamin C: 36mg | Calcium: 71mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Southwestern Recipes

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    Spicy Mexican Black Beans (The Kids Cook Monday)
    Whole Wheat Tortillas - Andrea Meyers
    Whole Wheat Tortillas (The Kids Cook Monday)
    « Basic Pie Crust with Butter
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    Reader Interactions

    Comments

    1. Angela says

      December 08, 2006 at 9:26 am

      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!

    2. Kay Williams says

      January 22, 2008 at 1:57 pm

      Hi I am a celiac but I also cannot have sugar. What gluten-free hot sauces do you buy
      Thanks
      Kay

    3. Andrea says

      January 22, 2008 at 3:02 pm

      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!

    4. jessiev says

      September 15, 2009 at 6:56 pm

      YUM! this sounds fantastic. thanks for sharing such a great recipe!

    Trackbacks

    1. FoodieView Blog » Recipe Roundup: When You’re Too Busy to Cook, Let the Crockpot Help With Dinner says:
      September 14, 2009 at 4:28 pm

      [...] a dish that cooks in 3-6 hours is a perfect way to use the slow cooker. I love the sound of the Chicken Tortilla Soup from Andrea Meyers (pictured) which cooks in 5-6 hours. My Kitchen Cafe used the slow cooker for [...]

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