Gluten-Free Crock Pot Chicken Tortilla Soup Recipe

How To Make Gluten-Free Crock Pot Chicken Tortilla Soup

A flavorful soup packed with tender chicken, savory spices, and topped with crispy tortilla strips.

Preparation: 10 minutes
Cooking: 6 hours
Total: 6 hours and 10 minutes



  • 1 lb boneless, skinless chicken breasts
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 cup gluten-free tortilla chips, crushed
  • Optional toppings: shredded cheese, avocado, sour cream


  1. In a crock pot, combine the chicken breasts, diced tomatoes, black beans, bell pepper, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.

  2. Cook on low for 6 hours or high for 3 hours, or until the chicken is cooked through and tender.

  3. Remove the chicken from the crock pot and shred it.

  4. Return the shredded chicken to the crock pot and stir in the cilantro.

  5. To make the tortilla strips, crush the gluten-free tortilla chips in a plastic bag.

  6. Serve the soup hot, topped with the crushed tortilla chips and any additional toppings of your choice.


  • Calories : 352 kcal
  • Total Fat : 7g
  • Saturated Fat : 1g
  • Cholesterol : 82mg
  • Sodium : 931mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 9g
  • Sugar : 4g
  • Protein : 38g
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