My Account My Recipe Box

Chicken & Tortilla Soup

Posted on March 5, 2013 by Webdev


  • 4 cups gf chicken broth
  • 2 Tablespoons vegetable oil
  • 2 cups cooked chicken, cut into bite size pieces
  • 1/2 onion, chopped
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 red bell pepper, chopped
  • 2 Tablespoons cilantro, chopped
  • 1/4 cup gf salsa
  • 1/2 cup cooked Spanish rice, plain rice *optional
  • 1 avocado, peeled and thinly sliced
  • 2 corn tortillas, cut into 1/2″ slices
  • Salt and pepper to taste


Preheat oven to broil. Place tortillas strips on a baking sheet and broil until crisp and lightly browned. Watch carefully as they will burn quickly. Set aside.

Heat a large heavy saucepan and add oil. Saute onions and red pepper until onions are soft. Add broth and remaining ingredients, except avocado and tortilla strips. Bring to a boil and reduce heat to simmer. Simmer until heated through. Pour servings into individual bowls and top with avocado slices and tortilla strips. Serve.


This is a flavorful soup with a touch of spice. We came up with this recipe as a delcious way to use left over chicken. This soup is extra special made with left overs from our Cabo San Lucas Rotisserie Chicken.


Posted in: Recipes & Cooking

Leave a Reply

By submitting a comment you grant Glutenfreeda ~ Our Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin's discretion. Your email is used for verification purposes only, it will never be shared or published.



  • 2013 (40)
  • 2012 (91)
  • 2011 (87)
  • 2010 (60)
  • 2009 (29)
  • 2008 (38)
  • 2007 (5)