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Gluten Free Chicken Tortilla Soup

Flavorful Gluten Free Chicken Tortilla Soup You’ll Crave

This Gluten Free Chicken Tortilla Soup is a comforting, hearty dish full of flavor and nutrients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Onion Use shallots as an alternative.
  • 1 medium Jalapeno For less spice, use green bell pepper.
  • 3 cloves Garlic Fresh is best.
  • 2 tablespoons Chili Powder Adjust to taste.
  • 1 teaspoon Cumin No direct substitute.
  • 1 teaspoon Kosher Sea Salt Regular table salt can be used.
  • 1 teaspoon Oregano Fresh oregano can be substituted.
  • 1 teaspoon Coriander If unavailable, omit or use parsley.
  • 1 teaspoon Paprika Use smoked paprika for additional smokiness.
  • 1 teaspoon Garlic Powder Fresh garlic is preferable.
  • 1 teaspoon Ground Black Pepper Use white pepper if preferred.
  • 2 cans Cannellini Beans Adds creaminess and protein.
  • 1 cup White Beans Rinse and drain for best results.
  • 1 can Black Beans Omit if not available.
  • 1 can Diced Tomatoes with Green Chiles Use regular diced tomatoes with added chili powder as a substitute.
  • 4 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Frozen Corn Fresh corn can be used if available.
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 2 medium Limes Lemon juice can be used but alters the flavor.
  • tortilla strips Tortilla Strips For garnish, corn chips can be used as an alternative.
  • 1/4 cup Cilantro Omit if disliked or substitute with parsley.

Equipment

  • Large pot or Dutch oven

Method
 

Preparation Steps
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  2. Incorporate minced jalapeno and minced garlic into the pot. Sauté for an additional 2 minutes.
  3. Take 2 cans of cannellini beans and carefully puree them in a food processor until smooth. Set it aside.
  4. Add your pureed beans to the pot along with 2 tablespoons of chili powder, 1 teaspoon of cumin, kosher sea salt, oregano, coriander, paprika, and garlic powder.
  5. Stir in the remaining can of whole cannellini beans, 1 cup of white beans, 1 can of black beans, 1 can of diced tomatoes, 4 cups of chicken broth, and 1 cup of frozen corn.
  6. Turn up the heat and bring the mixture to a boil. Reduce heat to a simmer and cover the pot. Let it simmer for about 10 minutes.
  7. Fold in 2 cups of shredded chicken and the juice of 2 limes. Stir gently and let it simmer for another 10 minutes.
  8. Remove the soup from heat and ladle it into bowls. Top with tortilla strips and cilantro.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

You can always make adjustments to suit your taste preferences. Cool the soup completely before storing in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

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