Slow Cooker Gluten-Free Chicken Tortilla Soup – Mikey’s LLC. Skip to content

gluten-free chicken tortilla soup


  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can black beans
  • 2 cups gluten-free chicken broth
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon dried cilantro
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • 4 Mikey’s Gluten-Free Cassava Tortillas
  • 1 tablespoon olive oil


  1. Combine all ingredients except tortillas and olive oil in slow cooker and set to cook on low for 8 hours.
  2. When soup is finished cooking, use two forks to shred the chicken without removing it from the slow cooker.
  3. To make the tortilla strips, heat olive oil in a large skillet over medium heat. While oil heats, cut tortillas into strips ½ inch wide. Add to skillet and sauté until golden brown on both sides.
  4. Serve soup topped with tortilla strips.