Easy Gluten-Free Chicken Taco Soup Recipe
A hearty, gluten-free chicken taco soup made with tender chicken, black beans, sweet corn, salsa, and tomatoes in a flavorful broth. This easy one-pot dinner comes together in about an hour using cooked chicken and simple pantry ingredients.
Equipment
- Large stockpot
Ingredients
Soup Ingredients
- 4 cups cooked chicken shredded or diced
- 4 cups chicken bone broth or chicken broth
- 2 14.5-ounce cans diced tomatoes, undrained
- 1 16-ounce jar mild salsa
- 2 15.5-ounce cans black beans, rinsed and drained
- 3 cups frozen sweet corn
Seasoning Option 1: Individual Spices
- 1 teaspoon fine mineral salt plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
OR
Seasoning Option 2: Homemade Taco Seasoning
- 1½ tablespoons Homemade Gluten-Free Taco Seasoning-link found in notes section
Fresh or Dried Cilantro
- 2 –3 tablespoons chopped fresh cilantro
OR
- ½ teaspoon dried cilantro add with the other dried seasonings
Instructions
- Add the cooked chicken, chicken bone broth, diced tomatoes, salsa, black beans, frozen sweet corn, and either Seasoning Option 1: Individual Spices or Seasoning Option 2: Homemade Taco Seasoning to a large stockpot. If using dried cilantro, add it now. Stir well to combine.
- Place the stockpot over medium-high heat and bring the soup to a gentle boil. Cook for 25 minutes, stirring occasionally.
- Reduce the heat to medium-low and maintain a gentle simmer for another 20 minutes, stirring occasionally.
- If using fresh cilantro, stir it into the soup during the last 5 minutes of cooking.
- Taste and adjust the salt or seasonings as needed.
- Ladle into bowls and serve hot with your favorite toppings.
Notes
Topping ideas
- Shredded cheddar cheese or any dairy-free cheese
- Sour cream, regular or dairy-free
- Sliced avocado
- Fresh diced tomatoes
- Green onions
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Crushed gluten-free tortilla chips
