This Dairy-Free and Gluten-Free Chicken Tortilla Soup is a hearty, flavorful dish packed with tender chicken, vibrant spices, and fresh toppings—all without compromising dietary needs.
This Dairy-Free and Gluten-Free Chicken Tortilla Soup recipe is a wholesome, flavor-packed meal that’s perfect for those with dietary restrictions without having to sacrifice taste. Made with tender shredded chicken, savory tomatoes, zesty spices, and plenty of veggies, it delivers bold, comforting flavor in every bite.
For more recipes that are both dairy free and gluten free you have to try my Air Fryer Salmon, Carrot Fries, and Chicken Apple Walnut Salad.
Table of Contents
Why We Love Chicken Tortilla Soup
- Packed with bold flavors and hearty ingredients, this soup is a comforting meal.
- Dairy Free and Gluten Free Chicken Tortilla Soup is loaded with chicken and beans, making it a protein-rich dish.
- This dish is great for leftovers as it tastes great the next day, perfect for meal prep.
Recipe Ingredients
- Jalapeno: Provides a spicy kick and adds heat to the soup.
- Chili Powder: Imparts a rich, smoky taste.
- Diced Tomatoes with Green Chiles: Adds tanginess and a slight heat.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider garnishing with sliced avocado, sour cream, shredded cheddar cheese, chopped green onions, or a squeeze of lime.
- Milder Spice: Replace jalapeno with green bell pepper to reduce the heat.
How to Make Dairy-Free and Gluten Free Chicken Tortilla Soup
Step 1: In a large soup pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add jalapeno and garlic, and sauté for 2 minutes.
Step 2: Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in a food processor until silky smooth.
Step 3: Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and ground black pepper until fragrant.
Step 4: Add pureed beans, remaining can of cannellini beans, white beans, black beans, tomatoes, chicken broth, and frozen corn, and stir to combine.
Step 5: 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 an additional 10 minutes.
Step 6: Remove from the heat and serve with tortilla strips and chopped cilantro.
FAQs
Yes, you can use an immersion blender to puree the beans directly in the pot. This saves time and reduces cleanup, but make sure the beans are blended to a silky smooth consistency.
To increase the heat, add more minced jalapeno or include a pinch of cayenne pepper. You can also add a chopped chipotle pepper in adobo sauce for extra smokiness and heat.
Storage Info
To STORE Chicken Tortilla Soup, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. To FREEZE, store it in your freezer for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat until hot. You can also reheat individual portions in the microwave, stirring occasionally, until heated through.
More Delicious Soup That You’ll Love
Dairy Free and Gluten Free 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 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) 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 soup pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add jalapeno and garlic, sauté for 2 minutes.
- Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in a 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 an additional 10 minutes.
- Remove from the heat and serve with tortilla strips and chopped cilantro.
Amazing recipie!