Gluten-Free Chicken Tortilla Soup with Ancho Chili and Corn

Why You’ll Love This Recipe

• Authentic ancho-chile tomato broth that’s deeply smoky, bright, and gluten free.
• Comforting and weeknight-friendly: one pot for the soup, quick bake/fry for the tortilla strips.
• Balanced textures: tender shredded chicken, sweet corn, creamy avocado, and crisp tortilla crunch.
• Easy to customize heat and toppings to suit your table.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 2 dried ancho chiles, 1 large avocado, 1 bunch cilantro, 3 limes, 2 cups corn kernels (or 3 ears fresh)
• Dairy: 4 oz queso fresco (ensure gluten free)
• Pantry: 6 corn tortillas, 1 can fire-roasted tomatoes, gluten-free chicken broth, ground cumin, dried Mexican oregano, bay leaf, kosher salt, black pepper, neutral oil (avocado or canola)

Full Ingredients

Ancho–Tomato Broth

• 2 dried ancho chiles (about 1 oz/28 g), stems and seeds removed (or 1.5 tbsp ancho chili powder)
• 1 can (14.5 oz/410 g) fire-roasted tomatoes
• 7 cups (1.65 L) gluten-free low-sodium chicken broth, divided
• 2 tbsp neutral oil (avocado or canola)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 bay leaf
• 1.5–2 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper

Chicken and Corn

• 1.5 lb (680 g) boneless, skinless chicken thighs (or breasts), excess fat trimmed
• 2 cups (320 g) corn kernels, fresh or frozen
• 2 tbsp fresh lime juice (about 1 lime), plus more to taste

Crispy Corn Tortilla Strips

• 6 (6-inch/15 cm) corn tortillas, 1/4-inch (6 mm) strips
• For baking: 1.5 tbsp neutral oil
• For frying (alternative): 1–2 cups (240–480 ml) neutral oil; fine salt for seasoning

Garnishes

• 1 large avocado, diced
• 4 oz (115 g) queso fresco, crumbled
• 1/2 cup loosely packed cilantro leaves, chopped
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Rehydrate ancho chiles and blend the base

Place the stemmed, seeded ancho chiles in a heatproof bowl and cover with very hot water. Soak for 10 minutes until pliable. Drain. In a blender, combine the softened anchos, fire-roasted tomatoes, and 1 cup (240 ml) of the chicken broth. Blend until completely smooth, 30–60 seconds. If using ancho chili powder instead of dried chiles, blend the tomatoes, 1 cup broth, and chili powder until smooth.

Step 2: Build the flavor

Heat 2 tbsp neutral oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring, until translucent and lightly golden, 5–6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the cumin and oregano; toast 30 seconds. Pour in the ancho–tomato purée and cook, stirring, for 3–4 minutes to slightly darken and thicken the base.

Step 3: Add broth and simmer

Pour in the remaining 6 cups (1.4 L) gluten-free chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a steady simmer. Season with 1 tsp kosher salt and the black pepper to start.

Step 4: Poach and shred the chicken

Nestle the chicken thighs into the simmering broth. Maintain a gentle simmer (do not boil vigorously) and cook until the chicken reaches 165°F (74°C) in the thickest part, about 15–18 minutes. Transfer chicken to a cutting board, rest 5 minutes, then shred with two forks into bite-size pieces.

Step 5: Crisp the tortilla strips (bake or fry)

For baking: Preheat the oven to 400°F (205°C). Toss tortilla strips with 1.5 tbsp oil and a pinch of salt on a sheet pan. Spread in a single layer and bake 10–12 minutes, flipping once, until deep golden and crisp.

For frying: Heat 1–2 inches (2.5–5 cm) oil in a skillet to 350°F (175°C). Fry strips in batches 2–3 minutes until crisp and golden. Drain on paper towels and season lightly with salt.

Step 6: Finish the soup

Return the shredded chicken to the pot and add the corn. Simmer 5 minutes to warm through. Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with more salt (up to 1.5–2 tsp total) and lime as needed. Remove the bay leaf.

Step 7: Prep toppings

Dice the avocado, crumble the queso fresco, chop the cilantro, and cut remaining limes into wedges. Keep tortilla strips separate so they stay crisp.

Step 8: Serve

Ladle the hot soup into bowls. Top generously with crispy tortilla strips, avocado, queso fresco, and cilantro. Serve immediately with lime wedges for squeezing at the table.

Pro Tips

• For extra depth, lightly toast the dried ancho chiles in a dry skillet 30 seconds per side before soaking.
• Control heat: ancho is mild and smoky; add a minced jalapeño to the onion for more kick, or keep it as is for a gentle heat.
• Keep the simmer gentle when poaching chicken to ensure tender, juicy shreds.
• For thicker body, blend 1 cup of the finished soup and return it to the pot, or add a handful of tortilla strips directly to the pot for the last 5 minutes.
• Always choose products labeled gluten free (stock, queso fresco, and spices) to avoid hidden gluten and cross-contamination.

Variations

• Vegetarian: Use gluten-free vegetable broth and add 1 can (15 oz) black beans (rinsed) in place of chicken.
• Chipotle twist: Blend 1–2 chipotle chiles in adobo (gluten free) with the tomatoes for a spicier, smokier broth.
• Instant Pot: Sauté aromatics on Sauté mode; add purée, 6 cups broth, and chicken. Pressure cook 8 minutes (thighs) with quick release, shred, then add corn on Sauté for 3–5 minutes. Finish with lime.

Storage & Make-Ahead

Refrigerate soup (without toppings) up to 4 days or freeze up to 3 months. Store tortilla strips airtight at room temperature up to 3 days. Reheat soup gently on the stovetop until hot; add lime juice after reheating to keep it bright. Prep garnishes fresh just before serving so avocado stays vibrant and tortilla strips remain crisp.

Nutrition (per serving)

Approximate values: 420 calories; 28 g protein; 16 g fat; 38 g carbohydrates; 7 g fiber; 750 mg sodium. Values vary based on brands and exact portions of toppings.