Tortilla Soup
Recipe type: Soup, Entree
Serves: 6
  • 28 ounces broth (chicken or vegetable)
  • 1 jar (about 15.5 ounces) red or green salsa (see notes)
  • About 1 ½ cups of corn kernels (I used a frozen baby gold and white corn mix)
  • About 2 cups of additional vegetables of choice, cooked or uncooked (like diced zucchini, finely diced carrots, sliced or diced mushrooms, etc.; see notes)
  • 2 cups cubed cooked chicken or turkey (optional)
Tortilla Strips for Topping/”Crackers”
  • About four 6-inch corn (or other gluten-free) tortillas, cut into wide strips (I use my kitchen shears)
  • Cooking oil (I like coconut oil or light tasting olive oil)
  1. In a large saucepan/pot, combine broth and salsa and bring to boil over medium-high heat. When the broth/salsa mixture reaches boiling, stir in vegetables. (If using fresh raw vegetables, you’ll want to add them at the same time as the broth/salsa mixture and cook a few minutes longer to ensure they are cooked completely before serving.)
  2. While the broth/salsa mixture is heating, cook tortilla strips in oil at medium-high until crisp and light brown (they cook quickly) and then remove to drain on paper towels.
  3. Reduce heat to a simmer and continue simmering until the vegetables are almost done/cooked through. Add chicken (or turkey) and cook a little longer until soup is heated through (usually about 5 to 10 minutes longer).
  4. Serve in bowls topped with tortilla strips, or with tortilla strips on the side, which you can break up more if you wish.
  5. Makes about six bowls of soup (soup mug size).

I often make my own broth from simmering a rotisserie chicken carcass. But, I also make my chicken broth sometimes by using Better than Bouillon chicken base from my local grocery store. If using canned broth, be sure it's gluten free. Use vegetable broth for vegetarian/vegan option.

Select your favorite salsa with your favorite level of spiciness. I use either mild or medium red salsa most often. (I always choose one that does not include high fructose corn syrup.) This recipe is especially terrific with organic or homemade salsa.

For draining the tortilla strips, I always place newspaper under one paper towel for extra absorption. (I remember reading that our local newspaper is printed with vegetable-based dyes, so I feel safe doing that.)

This soup can also be served with avocado slices, lime wedges, sour cream, and/or cilantro, if you wish.
Recipe by gfe--gluten free easily at