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Recipe

Easy Chicken Tortilla Soup for Cozy Nights at Home

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This easy chicken tortilla soup brings comfort without extra steps. It comes together quickly, uses simple ingredients, and fills the house with a warm, slow-simmered aroma that draws everyone into the kitchen.

On busy weeknights, I choose recipes like this because they nourish my family without overwhelming me. A pot of soup simmering on the stove feels grounding while homework gets done and little voices move through the house.

If you need an easy chicken tortilla soup recipe that works in real life — not just on Pinterest — this one delivers.

Ingredients for easy chicken tortilla soup including shredded chicken, diced tomatoes, onions, and spices

Chicken Tortilla Soup

Gluten Free Chicken Tortilla Soup
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Insta pot time 1 hour
Total Time 2 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 10

Equipment

  • 1 instapot

Ingredients
  

  • Protein and Broth
  • 1 whole chicken or 4 to 5 skinless chicken breasts
  • 8 to 10 cups homemade chicken bone broth reserved from cooking the chicken
  • Vegetables
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 cups diced Mexican style tomatoes home canned or jarred
  • 2 cups diced tomatoes with green chiles home canned or jarred
  • Fat
  • 1 quarter cup olive oil or butter
  • Tomato Base
  • 2 cups concentrated tomato soup or tomato puree
  • Seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 3 tablespoons dried or fresh cilantro
  • Salt to taste replacing the bouillon cubes
  • Optional Thickness Adjustment
  • 1 to 3 cups additional chicken bone broth as needed
  • Garnish
  • Tortilla chips
  • Shredded cheddar cheese
  • Half cup chopped fresh cilantro or dried if needed

Instructions
 

  • Cook the chicken in water until fully done. Remove the meat and set aside. Return the bones to the pot and simmer to make bone broth. Strain and reserve 8 to 10 cups.
  • In a large soup pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Saute until soft and fragrant.
  • Add the cooked chicken, diced tomatoes, diced tomatoes with green chiles, tomato soup or puree, cumin, chili powder, cilantro, and chicken bone broth.
  • Bring the soup to a boil. Reduce heat and simmer for about 1 hour.
  • Add additional bone broth as needed to reach your desired thickness. Season with salt to taste.
  • To serve, place tortilla chips in a bowl, top with shredded cheddar cheese, then ladle the hot soup over the top. Sprinkle with cilantro.
  • This soup freezes very well for future meals.
Keyword gluten-free chicken tortilla soup

How to Store Leftover Chicken Tortilla Soup

One of the reasons I return to this recipe again and again is how well it keeps. After dinner, I let it cool slightly, then store it in an airtight container in the refrigerator.

It stays fresh for three to four days and often tastes even better the next day. The flavors deepen as it rests, which makes leftovers feel less like leftovers and more like a gift for tomorrow’s lunch.

If you plan to freeze it, allow the soup to cool completely first. Then portion it into freezer-safe containers. It keeps well for up to three months. When you are ready to serve it again, thaw it overnight in the refrigerator and reheat gently on the stove.

Meals that stretch quietly into the next day are part of what makes home feel steady.

Simple Ways to Change It Up

This chicken tortilla soup adapts easily based on what you have in your pantry.

For extra protein, stir in black beans.
If you want a little sweetness, add corn.
To keep it mild for younger kids, reduce the chili powder slightly.
If your family enjoys more heat, add diced jalapeños or a pinch of cayenne.

You can also make it creamier by stirring in a splash of heavy cream at the end. Personally, I usually keep it broth-based because it feels lighter and reheats beautifully.

The beauty of this recipe is that it bends with you.

What to Serve Alongside This Soup

We often serve it with simple sides that round out the meal without complicating it:

Warm cornbread
Fresh sourdough bread
A simple green salad
Tortilla chips and sliced avocado

Because the soup carries bold flavor, the sides do not need to compete. They simply support it.

This recipe has become a steady favorite in our home. It is dependable, flexible, and comforting — exactly the kind of meal that supports real family rhythms.

If you make it, I would love to hear how you serve it at your table.

GF Chicken and Dumplings

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When we went gluten free, chicken and dumplings felt like the one recipe I might lose.

It’s a classic. It’s comfort food. It’s the kind of meal that stretches, freezes, and carries you through winter.

I wasn’t willing to give that up.

After testing and adjusting, this large batch gluten free chicken and dumplings recipe became one of our staples. Not because it’s trendy. Not because it’s complicated. But because it works.

It feeds a crowd.
It freezes well.
It reheats beautifully.
And it still feels like the traditional version.

I intentionally make this recipe in bulk. Half goes into the freezer for busy weeks. Half stays in the fridge for leftovers that somehow taste better the next day.

If you need a gluten free chicken and dumplings recipe that holds up — not crumbly, not gummy — this one has carried us through many seasons.

Gluten free chicken and dumplings

Large Batch Gluten Free Chicken + Dumplings

large batch, GF chicken and dumplings perfect for freezing and eating all winter
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Cook Time 1 hour
Total Time 2 hours
Course Soup
Cuisine American
Servings 20

Equipment

  • 1 instapot for cooking chicken

Ingredients
  

  • Dry Ingredients

6 cups King Arthur cup for cup gluten free flour

1.5 teaspoons baking soda

1.5 teaspoons salt

  • Fat

9 tablespoons shortening or lard

  • Wet Ingredients

2 cups milk

2 eggs (optional)

  • Soup Base

2 whole chickens deboned

10 cups chicken bone broth

6 cups filtered water

2 tablespoons onion powder

2 tablespoons garlic powder

  • Thickener

2 tablespoons cornstarch

Instructions
 

  • Instructions
  • Place the two whole chickens in the Instant Pot. Add enough water to cover. Cook on high pressure for 60 minutes.
  • Allow the pressure to release naturally, then remove the chickens. Separate the meat from the bones. Set the chicken meat aside. Return the bones to the Instant Pot to make bone broth for later.
  • In a large pot on the stove, combine the chicken bone broth and filtered water. Bring to a boil.
  • In a large bowl, mix the gluten free flour, baking soda, and salt.
  • Cut the shortening into the dry ingredients using a pastry cutter until the mixture looks crumbly.
  • Add the milk and eggs if using. Stir until a soft dough forms.
  • Because this is gluten free, let the dough rest for 10 minutes.
  • Roll the dough out to about 1 quarter inch thick. Slice into dumpling strips.
  • Add the onion powder and garlic powder to the boiling broth.
  • Drop the dumplings into the boiling broth a few at a time. Let them cook until they float and are tender.
  • Add the cooked chicken back into the pot.
  • In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir it into the soup and simmer until thickened.
  • Serve hot or let cool and freeze for later.

Video

How to Actually Build the Life God Put in Your Heart | GF Chicken + Dumplings https://youtu.be/l47WS4sYjqw
Keyword batch cook, chicken and dumplings, gluten free

Why This Gluten Free Chicken and Dumplings Holds Up

Gluten free dough behaves differently. It needs a few extra minutes to absorb moisture and settle. That ten-minute rest time in the recipe matters more than it seems.

Letting the dough hydrate fully helps the dumplings:

  • Hold their shape
  • Cook through evenly
  • Avoid becoming dense or gritty

Using a reliable cup-for-cup flour blend keeps the texture close to traditional dumplings. They stay soft but not mushy, and they naturally thicken the broth as they cook.

The goal isn’t to mimic gluten perfectly. The goal is a dumpling that feels satisfying, filling, and dependable.

Cooking Once and Eating Twice

This large batch gluten free chicken and dumplings recipe is designed for real life.

When you are already cooking two whole chickens, it makes sense to think ahead. The broth stretches further. The meat goes further. Your time stretches further.

Here’s what has worked well in our kitchen:

  • Let the soup cool completely before freezing.
  • Freeze in flat containers so it thaws faster.
  • Reheat gently on the stove and add a splash of broth if needed.

The dumplings hold their structure surprisingly well. The flavor actually deepens after a day or two, which makes leftovers something everyone looks forward to.

Bulk cooking isn’t about perfection. It’s about stewardship — of time, groceries, and energy.

And in colder months especially, having a few containers of gluten free chicken and dumplings ready in the freezer feels steady.

Simple Adjustments

This recipe is flexible enough to adjust depending on what you have on hand.

You can:

  • Add carrots and celery for more vegetables.
  • Use only broth for a richer base.
  • Leave out the eggs if needed — the dumplings still work.

It’s not fragile. It’s forgiving.

And that’s exactly what you want in a recipe you plan to repeat.

Sometimes the most valuable meals are not the impressive ones. They’re the ones that reliably feed your family well, even when the week is full.

And this gluten free chicken and dumplings recipe does exactly that.

20-Minute Daniel Fast Meal Prep + Simple Shopping List

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If you are stepping into a Daniel Fast, you do not need complicated recipes or endless cooking to stay consistent. Simple Daniel Fast meal prep makes all the difference. When food is ready, peace stays intact.

This is the exact 20-minute Daniel Fast meal prep I use to support a 21-day Daniel Fast while keeping life calm, realistic, and grounded.

⸻

What Is the Daniel Fast?

The Daniel Fast is based on the book of Daniel in the Bible, where Daniel chose to eat simple foods like vegetables and drink water instead of rich or indulgent foods. It is meant to create space for God, quiet distractions, and help us reset our hearts and rhythms.

This fast is not about perfection or weight loss. It is about simplicity, clarity, and spiritual focus.

Lentil Tiki Marsala

My 20-Minute Daniel Fast Meal Prep Plan

These three simple Daniel Fast meals give you warmth, protein, and freshness without overthinking food. Because they store well, they make Daniel Fast meal prep sustainable for busy weeks.

Lentil Tikka Masala Bowls

This is my easiest comfort meal.

Ingredients

• 1 jar tikka masala simmer sauce

• 1 can organic lentils

• 1 can garbanzo beans

• Jasmine or basmati rice

Directions

Heat the rice. Add the lentils, garbanzo beans, and sauce to a pan and simmer for 5 to 10 minutes. Serve over rice and store in the fridge.

5 minute vegan chilli

Three Bean Chili

This is hearty and filling.

Ingredients

• 1 can black beans

• 1 can pinto beans

• 1 can garbanzo beans

• 1 can tomato sauce

• 1 can diced tomatoes

• Chili seasoning

Directions

Pour everything into a pot and heat for about 5 minutes. Store in containers.

Easy Danielle fast salad

Lemon Herb Quinoa Salad

This one is fresh and light.

Ingredients

• 2 cups quinoa

• 2 cups water

• 1 can black beans

• Cherry tomatoes diced

• Mini cucumbers diced

• Shredded carrots diced

• 1/4 onion diced

• Fresh parsley chopped

• Fresh mint chopped

• Juice of 1½ lemons

• Olive oil and salt

Directions

Cook quinoa in the Instant Pot for 1 minute or on the stove. Let cool slightly. Mix in everything else and refrigerate.

Simple Daniel Fast Breakfast

This keeps mornings easy.

• Organic rolled oats

• Cinnamon

• Bananas

• Apples

• Kiwis

• Oranges

• Strawberries

• Blueberries

• Pecans or walnuts

Mix oats with fruit, nuts, and cinnamon for a simple breakfast bowl.

Daniel Fast Shopping List

Grains and legumes

• Jasmine or basmati rice

• Quinoa

• Organic rolled oats

• Organic lentils (2 cans)

• Organic garbanzo beans (4 cans)

• Organic black beans (3 cans)

• Pinto beans (1 can)

Canned and jarred

• Tikka masala simmer sauce

• Tomato sauce

• Diced tomatoes

Fresh produce

• Mini cucumbers

• Cherry tomatoes

• Onion

• Shredded carrots

• Fresh parsley

• Fresh mint

• Lemons

• Blackberries

• Blueberries

• Cantaloupe

• Kiwis

• Bananas

• Apples

• Oranges

• Strawberries

Pantry

• Chili seasoning

• Cinnamon

• Salt

• Black pepper

• Olive oil

A Gentle Note

The Daniel Fast is about freedom, not fear. It is about returning to simple rhythms, not rigid rules. So these meals are meant to support your body while your heart stays focused on God.

Bulk Veggie Wild Rice Chicken Soup (Large Batch)

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There are seasons when one pot needs to do a lot of work.

This bulk veggie wild rice chicken soup is one of those recipes. It feeds a crowd, stretches groceries, and freezes well without losing texture. When I know the week will be full, I make this in a 10-quart Dutch oven and plan for leftovers.

It is vegetable-heavy on purpose. The carrots, celery, leeks, mushrooms, and onions build a deep base so the soup feels nourishing, not just creamy. The wild rice adds texture and heartiness, and the chicken makes it substantial enough to stand on its own as a full meal.

This isn’t a quick, trendy soup. It’s a large batch wild rice chicken soup meant to carry you through multiple meals — and sometimes through an entire week.

Wild rice chicken soup with vegetables served in a white bowl with sourdough bread

Bulk Veggie/Wild Rice + Chicken SoupBulk Veggie, Wild Rice + Chicken Soup Leave a Comment / Recipe / By Jenny

Veggie Wild Rice Chicken Soup Large Batch
Print Recipe Pin Recipe
Servings 20

Equipment

  • Equipment: 10 quart Dutch oven or large soup pot

Ingredients
  

  • Ingredients
  • Vegetables
  • 3 cups finely diced carrots
  • 3 cups finely diced celery
  • 3 cups finely diced leeks
  • 2 medium onions finely diced
  • 3 cups mushrooms of choice I use portobello, finely diced
  • Fats and Aromatics
  • 1/2 Stick Butter
  • 3 tablespoons garlic minced or granulated
  • Seasonings
  • 3 tablespoons dried onion powder
  • 2 teaspoons black pepper
  • Optional:
  • 3 tablespoons dried oregano
  • 1 bay leaf
  • Protein
  • 2 large chickens cooked and shredded or finely diced
  • Grains
  • 4 boxes Uncle Ben’s Long Grain and Wild Rice including seasoning packets
  • Liquids
  • About 4 quarts chicken bone broth
  • Water as needed
  • 2 to 4 cups creamer or milk of choice
  • Thickener optional
  • ½ cup all-purpose cornstarch
  • Finishing
  • 3 tablespoons fresh rosemary finely chopped
  • Salt to taste

Instructions
 

  • Instructions
  • Sweat the vegetables in stages
  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the carrots and celery first. Cook for about 5 minutes, stirring occasionally.
  • Add the onions and leeks. Continue cooking another 5 to 7 minutes, until everything is softened and fragrant but not browned.
  • Add the mushrooms last and cook just 3 to 4 minutes. The goal is to soften them without overcooking.
  • Add aromatics and seasoning
  • Stir in the garlic and dried onion powder. Cook for about 30 seconds, just until fragrant.
  • Build the soup base
  • Pour in the chicken bone broth, adding water if needed so the vegetables are well covered.
  • Add the pepper, optional oregano, bay leaf, and shredded chicken. Stir to combine.
  • Add the rice
  • Stir in all four boxes of the long grain and wild rice, including the seasoning packets.
  • Bring the soup to a gentle simmer. Cover and cook for about 20 minutes, or until the rice is fully tender.
  • Thicken if desired
  • If you want a thicker soup, whisk the cornstarch with a small amount of cold milk or creamer until smooth.
  • Slowly pour it into the soup while stirring. Simmer for a few minutes until thickened.
  • Finish the soup
  • Reduce heat to low. Stir in the remaining milk or creamer until the soup reaches your desired creaminess.
  • Add the fresh rosemary at the very end.
  • Taste and adjust with salt as needed.
  • Serve
  • Remove the bay leaf before serving. This soup is even better the next day and freezes beautifully.

Notes

Yield: Very large pot, ideal for feeding a crowd or freezing

Why This Bulk Veggie Wild Rice Chicken Soup Works

What makes this recipe dependable is the order.

Sweating the vegetables in stages builds depth. Carrots and celery first, then onions and leeks, and mushrooms last. That layering keeps the flavors clean instead of muddy.

Using bone broth instead of plain stock makes a difference too. It gives the bulk veggie wild rice chicken soup more body and richness without needing excessive cream.

The wild rice blend adds structure. It holds up in the fridge and freezer without turning mushy, which is important in a large batch recipe.

Making It Work for Real Life

This soup was designed with real kitchens in mind.

If you are cooking two chickens anyway, doubling the vegetables and broth does not add much extra effort. Instead, it gives you:

  • Dinner tonight
  • Lunches for several days
  • A few freezer containers for later

When freezing, let the soup cool completely. Portion into containers that leave a little room at the top. Thaw slowly in the refrigerator and reheat gently on the stove.

The texture holds up well, especially if you slightly undercook the rice the first time.

Adjustments and Variations

This bulk veggie wild rice chicken soup is flexible.

You can:

  • Leave out the cream entirely for a broth-based version
  • Use dairy-free milk or creamer
  • Add extra rosemary for a stronger herbal note
  • Increase mushrooms for a deeper flavor

If you prefer a thinner soup, skip the cornstarch. If you want it heartier, use the full thickening amount.

It is a forgiving recipe, which makes it practical for repeat cooking.

Bulk cooking is not about impressing anyone. It is about planning ahead and using what you have wisely. A large pot of veggie wild rice chicken soup on the stove feels steady, especially in colder months when warm meals matter.

This is the kind of recipe that quietly supports a household.