Description
This Dairy Free and Gluten Free Chicken Tortilla Soup is a hearty and flavorful meal perfect for those with dietary restrictions. Combining tender shredded chicken, a blend of beans, vibrant spices, and fresh lime juice, this soup delivers a comforting and nutritious experience. Garnished with crispy tortilla strips and fresh cilantro, it’s an easy stovetop recipe that is both satisfying and healthy.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion – diced
- 1 tbsp jalapeno – minced
- 3 cloves garlic – minced
- 1 tbsp chili powder
- 1 1/2 teaspoon 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 ounces each) 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 cooked shredded chicken
- 2 limes – juiced
Garnishes
- Tortilla strips
- Fresh cilantro – chopped
Instructions
- Sauté Aromatics: In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Then add the minced jalapeno and garlic; cook for an additional 2 minutes until fragrant.
- Puree Beans: Meanwhile, place two cans of cannellini beans (with their liquid) into a food processor and blend until silky smooth for a creamy soup base.
- Add Spices: Stir in the chili powder, cumin, kosher sea salt, oregano, coriander, paprika, garlic powder, and black pepper into the pot with the sautéed aromatics until fragrant, coating the onions and released their aromas.
- Combine Ingredients: Add the pureed beans, the remaining whole can of cannellini beans, rinsed white beans, black beans, diced tomatoes with green chiles, low-sodium chicken broth, and thawed corn. Stir well to combine all the ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 10 minutes to meld the flavors together.
- Add Chicken and Lime Juice: Stir in the shredded cooked chicken and fresh lime juice, then continue simmering for another 10 minutes to heat through and allow the citrus notes to brighten the soup.
- Serve: Remove the soup from heat. Ladle into bowls and garnish each serving with crispy tortilla strips and freshly chopped cilantro for added texture and freshness.
Notes
- For a spicier soup, add more jalapeno or a pinch of cayenne pepper.
- Use homemade or store-bought tortilla strips for garnish to add crunch.
- Shredded rotisserie chicken is a quick and convenient option for the shredded chicken.
- This soup can be made vegetarian by omitting the chicken and using vegetable broth instead.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: chicken tortilla soup, dairy free soup, gluten free soup, Mexican soup, healthy chicken soup, easy stovetop soup, bean soup, low fat soup
