Chicken Tortilla Soup Recipe
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!
Servings: 6 servings
Calories: 171kcal
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.
Notes
-I boiled chicken thighs for this recipe, however, you can use rotisserie chicken too.
Nutrition
Serving: 6servings | 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