If you love soup, you’ve got to try this thick and delicious Chicken Tortilla Soup that is ready in 45 minutes! It’s loaded with veggies and protein, plus it’s naturally gluten free and dairy free!
Today’s Chicken Tortilla Soup recipe is one that I’m really excited to share. It’s a combo of bean soup and tortilla soup, and it’s one that I absolutely love! I’ve mentioned this before, but I’m always trying to sneak in more protein and more veggies into our meals.
My kids can be kind of picky when it comes to soup, however, they’re obsessed with beans, so I knew this would be a hit. It only takes 45 minutes to whip up and can be topped with just about anything- tortilla strips, cilantro, sour cream, cheese or even avocado!
The base of this soup is pretty standard. Sauté the veggies, toast the spices, then mix in the pureed beans. Wait, whaaa? Yep.
What makes this soup thick (and *almost* creamy) is pureed cannellini beans. It adds a ton of protein to this soup AND gives it a great texture. I know you’re doubting me right now, but trust me, it works!
Along with the pureed beans you’ll add a can of white beans, a can of black beans, fire roasted tomatoes with green chilis, chicken broth and corn.
Let it simmer for a good 10 minutes, add some shredded chicken (I shredded my own but you can use rotisserie if that’s more convenient) and give it another 10 minutes.
Serve it up and enjoy!
This Chicken Tortilla Soup was the perfect cozy soup for a cold winter day. It was flavorful and filling yet surprisingly light and healthy. We couldn’t help but go back for seconds. Best of all, it only took 45 minutes to make!
Storing and Reheating Info
Refrigerating:
Allow the chicken tortilla soup to cool to room temperature, then store without the tortilla strips and cilantro garnishes in an airtight container in the fridge. The soup will be good for 3-4 days in the fridge.
Freezing:
- Cool the Soup: After cooking the soup, allow it to cool to room temperature.
- Package for Freezing: Pour the soup into freezer-safe bags or containers. If using bags, lay them flat in the freezer so they freeze evenly and stack nicely. Leave about an inch of headspace in containers or bags to allow for expansion as the soup freezes.
- Label and Date: Clearly label the soup with the name and date you made it.
- Freeze: Place the packaged soup in the freezer. It should keep well for up to 2-3 months.
Reheating:
- Thawing: Ideally, you should move the soup from the freezer to the refrigerator 24 hours before you plan to eat it. If you’re in a hurry, you can use the defrost function on a microwave, or immerse the bag/container in cold water to speed up the thawing process.
- Reheat on the Stove: Pour the thawed soup into a pot and reheat on the stove over medium heat, stirring occasionally, until it’s hot and simmering.
- Taste and Adjust: After reheating, you might need to adjust the seasonings slightly, especially salt, as flavors can mellow after freezing and thawing.
- Serve with Fresh Garnishes: Since garnishes like tortilla strips and cilantro can lose their crunch and freshness when frozen, it’s best to add them fresh when serving the reheated soup.
Note: Cream-based soups or those with pasta sometimes don’t freeze as well due to texture changes in the dairy or pasta when frozen and thawed. However, this Chicken Tortilla Soup recipe does not contain these ingredients and should freeze and reheat well.
Chicken Tortilla Soup Recipe
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 cup low-sodium chicken broth
- 2 cup frozen corn - thawed
- 3 cup chicken - shredded
- 2 limes - juiced
Garnishes
- tortilla strips
- cilantro - chopped
Instructions
- In a large pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and saute until soft and translucent, about 5 minutes. Add jalapeno and garlic, saute for 2 minutes.
- Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in food processor until silky smooth.
- Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and ground black pepper until fragrant.
- Add pureed beans, remaining can of cannellini beans, white beans, black beans, tomatoes, chicken broth and frozen corn, and stir to combine.
- Bring the soup to a boil, then reduce to a simmer. Simmer for 10 minutes, then add the chicken and lime juice and continue simmering for 10 additional minutes.
- Remove from the heat and serve with tortilla strips and chopped cilantro.
Can this be frozen?
Hi Sarah,
Yes, Chicken Tortilla Soup can be frozen. Here are some steps and tips for freezing and reheating this soup:
Freezing:
Cool the Soup: After cooking the soup, allow it to cool to room temperature. You can speed up this process by placing your pot in a cold water bath in the sink, stirring occasionally.
Package for Freezing: Pour the soup into freezer-safe bags or containers. If using bags, lay them flat in the freezer so they freeze evenly and stack nicely. Leave about an inch of headspace in containers or bags to allow for expansion as the soup freezes.
Label and Date: Clearly label the soup with the name and date you made it. This helps you know how long the soup has been stored.
Freeze: Place the packaged soup in the freezer. It should keep well for up to 2-3 months.
Reheating:
Thawing: Ideally, you should move the soup from the freezer to the refrigerator 24 hours before you plan to eat it. If you’re in a hurry, you can use the defrost function on a microwave, or immerse the bag/container in cold water to speed up the thawing process.
Reheat on the Stove: Pour the thawed soup into a pot and reheat on the stove over medium heat, stirring occasionally, until it’s hot and simmering.
Taste and Adjust: After reheating, you might need to adjust the seasonings slightly, especially salt, as flavors can mellow after freezing and thawing.
Serve with Fresh Garnishes: Since garnishes like tortilla strips and cilantro can lose their crunch and freshness when frozen, it’s best to add them fresh when serving the reheated soup.
Note: Cream-based soups or those with pasta sometimes don’t freeze as well due to texture changes in the dairy or pasta when frozen and thawed. However, this Chicken Tortilla Soup recipe does not contain these ingredients and should freeze and reheat well.
This is now one of my favorite soups! Delicious, hardy, and super filling! Love that it’s gluten free and dairy free!
Perfect GF soup!