Description
A flavorful and comforting gluten-free chicken tortilla soup that is easy to make and perfect for a cozy meal. This soup is loaded with shredded chicken, vegetables, and Mexican spices, topped with fresh cilantro and a squeeze of lime.
Ingredients
Units
Scale
Main Ingredients:
-
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 3 cups shredded rotisserie chicken
- 3–4 cups low sodium chicken broth
- 2 15 ounce cans crushed tomatoes
- 1/2 cup heavy cream (see notes for dairy-free)
- 1 can black beans (drained and rinsed)
- 1 cup corn
Spices and Seasonings:
- 2 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 tablespoon brown sugar
- 1 – 1 1/2 teaspoons salt (depending on preference)
- 1/4 teaspoon black pepper
- 1/2 cup cilantro (plus more for garnish)
- Juice from 1 lime
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and garlic, and sauté until softened.
- Add Ingredients: Stir in tomato paste, shredded chicken, chicken broth, crushed tomatoes, heavy cream, black beans, corn, and all the spices. Bring to a simmer.
- Simmer: Let the soup simmer for about 20-30 minutes to allow the flavors to meld together.
- Finish: Stir in fresh cilantro and lime juice. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve hot.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- This soup can be topped with tortilla strips, avocado slices, or shredded cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg