Dinner

Dairy Free and Gluten Free Chicken Tortilla Soup Recipe

Bylina Carter January 2, 2026January 2, 2026

Introduction

This Dairy Free and Gluten Free Chicken Tortilla Soup is a hearty, flavorful meal perfect for cozy nights. Loaded with beans, tender shredded chicken, and a blend of spices, it’s easy to make and packed with comforting warmth.

A white mug filled with a brownish, chunky soup containing visible pieces of corn, black beans, and shredded chicken in a rich broth is topped with colorful tortilla strips in red, purple, and beige, scattered unevenly on the surface. A red-handled spoon rests in the cup, which sits on a table with a white marbled texture. In the background, lime wedges and small green leaves are placed around the mug, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 onion, diced

1 tbsp jalapeno, minced
3 cloves garlic, minced

1 tbsp chili powder
1 1/2 tsp cumin

1 1/4 tsp kosher sea salt
1 tsp oregano
1/2 tsp coriander

1/2 tsp paprika
1/2 tsp garlic powder
Pinch ground black pepper

3 (14.5 oz) cans cannellini beans
1 (14.5 oz) can white beans, rinsed and drained
1 (14.5 oz) can black beans, rinsed and drained

1 (14.5 oz) can diced tomatoes with green chiles
2 cups low-sodium chicken broth
2 cups frozen corn, thawed

3 cups chicken, shredded
2 limes, juiced
Tortilla strips, for garnish

Cilantro, chopped, for garnish

Instructions

Step 1: In a large soup pot or Dutch oven over medium heat, warm the olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced jalapeno and garlic, cooking for another 2 minutes.
Step 2: Meanwhile, puree 2 cans of cannellini beans with their liquid in a food processor until silky smooth.

Step 3: Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and black pepper into the pot until fragrant.
Step 4: Add the pureed beans, remaining can of cannellini beans, white beans, black beans, diced tomatoes with green chiles, chicken broth, and thawed corn. Stir everything to combine well.
Step 5: Bring the soup to a boil, then reduce heat and simmer for 10 minutes.

Step 6: Add the shredded chicken and lime juice, then continue simmering for another 10 minutes to meld flavors.
Step 7: Remove from heat and serve the soup topped with crispy tortilla strips and chopped cilantro.

Tips & Variations

For extra heat, add more jalapeno or a dash of cayenne pepper.

Use rotisserie chicken to speed up the prep time.
Swap chicken broth for vegetable broth to make this soup vegetarian and still delicious.
Top with avocado slices or a squeeze of fresh lime for added creaminess and brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white mug filled with a rich, chunky soup that has a orange-brown broth base with visible pieces of corn, beans, and shredded chicken. On top of the soup, there are colorful layers of crunchy strips in red, purple, and light beige colors scattered across the surface. A spoon with a red handle is resting inside the mug. In the background, there are blurred lime wedges and green leaves on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day as the flavors have more time to develop. Prepare it in advance and store in the fridge, then reheat before serving.