Chicken Tortilla Soup (dairy free & gluten free)

If you love soup, you’ve gotta try this thick and delicious chicken tortilla soup. It’s loaded with veggies and protein, plus it’s naturally gluten free and dairy free!

Chicken Tortilla Soup | lifemadesimplebakes.com

Today’s 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!

Chicken Tortilla Soup | lifemadesimplebakes.com

The base of this soup is pretty standard. Saute 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!

Chicken Tortilla Soup | lifemadesimplebakes.com

Along with the pureed beans you’ll add a can of white beans, a can of black beans, fire roasted tomatoes with green chiles, 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. Serve it up and enjoy!

Chicken Tortilla Soup | lifemadesimplebakes.com

This 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!!

Chicken Tortilla Soup | lifemadesimplebakes.com

Chicken Tortilla Soup

If you love soup, you've gotta try this thick and delicious chicken tortilla soup. It's loaded with veggies and protein, plus it's naturally gluten free and dairy free!
4.75 from 20 votes
Pin Rate
Course: Soups
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 servings
Calories: 171kcal
Print 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, when fragrant, add the pureed beans, white beans, black beans,
  • Add pureed beans, remaining can of cannelini beans, white beans, black beans, tomatoes, chicken broth and frozen corn, 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.

Notes

-I boiled chicken thighs for this recipe, however, you can use rotisserie chicken too.

Nutrition

Serving: 6g | Calories: 171kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 556mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

    1. 5 stars
      This recipe was fabulous! I pretty much followed it exactly and it was great! My husband is very picky and he loved it. We both said only one bowl but went back for seconds. So delicious. Thank you for posting this.

    1. You can just put a pot of boiling water with some salt and add the chicken let it cook for a 20 mins once cooked just take out of water let it cool than shred with a fork. 

  1. Just made this…. delicious! I believe that your directions miss adding the chili powder though! 

    1. Hi Kristen, I don’t actually calculate the nutritional info for my recipes because it can vary depending on specific brands or ingredient swaps. Feel free to place it into an online calculator for an accurate assessment.

      1. If there are 8 servings in 1 recipe the serving nutritional values should be close to the following:
        363 calories
        5.1 g total fat
        0.8 g saturated fat
        40 mg cholesterol
        1280 mg Sodium
        52.7 g Total Carbohydrates
        15.4 g Dietary Fiber
        4.3 g Sugar
        32.3 g Protein

        I used an online calculator at:

        Try Our Recipe Nutrition Calculator
        https://www.verywellfit.com/recipe-nutrition-analyzer-4157076?utm_source=sms

        This does not include any topping that you might add, like tortilla chips etc.

  2. Can this be made in a crockpot?  If so would you put in the ingredients in the same order?  How long would you cook it on high?

  3. What are the “white beans” in your recipe? Is there another name for them? I cannot find them. Thank you!

    1. Hi Caitlin, both Goya and S&W sell canned “small white beans.” Goya brand will be near the refried beans. If you cannot find them, you can always swap them for great northern or cannellini beans (they’re just larger). I hope that helps!

  4. 5 stars
    Its soup season at our house. Thanks for the recipe. I love the addition of pureed canneli beans. I much rather do this than use corn starch to thicken.

  5. 5 stars
    This was an amazing soup! I am very new to cooking and the recipe was very easy to follow. My family raved about it and went back for seconds and even thirds! My dad even commented that this was the best soup he has ever had. I followed the recipe exactly, except I puréed the tomatoes with the cannellini beans because my family doesn’t like chunks of tomatoes but enjoys the flavor. Excellent recipe and wonderful for a dairy-free diet!

    1. Oh, that makes me so happy! I am so glad your family liked it. Thank you for letting me know what they thought!

  6. The recipe sounds delicious. How spicy would you say it is? My daughter doesn’t like things very spicy.

    1. Thank you! It is very mild, but you can always lessen or completely leave out the jalapeno & chili powder, if you want to be safe 🙂 Hope she likes it!

  7. 5 stars
    This soup is OFF THE CHAIN. I recently found out I have a gluten sensitivity and am trying to also limit my dairy. This recipe is a god send. Thank you!

  8. 5 stars
    This recipe is surprisingly good. I didn’t think I would like all the beans but it is really good – almost addictive. I use fresh corn kernels scraped off the cobs and rotisserie chicken. Have all the ingredients ready to go before you start cooking or else things can get pretty hectic.

    1. Love the idea of using fresh corn and rotisserie chicken. Thanks for the feedback. So glad you love the recipe!!