Gluten Free Chicken Tortilla Soup
by: claire cary
This gluten free chicken tortilla soup is made in one pot, ready in 30 minute and perfect to meal prep for the week! It's packed with flavor, creamy and has shredded rotisserie chicken, corn, beans and lots of spices.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 2 ½ teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 - 1 ½ teaspoons salt depending on preference
- ¼ teaspoon black pepper
- 1 teaspoon brown sugar
- 3 cups shredded rotisserie chicken
- 3-4 cups low sodium chicken broth
- 2 15 ounce cans crushed tomatoes
- ½ cup heavy cream see notes for dairy free
- 1 can black beans drained and rinsed
- 1 cup corn
- ½ cup cilantro plus more for garnish
- Juice from 1 lime
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add in the diced onion and saute for about 5 minutes. Add in the garlic and tomato paste and saute for 1-2 minutes.
- Mix in the spices, salt, pepper and brown sugar. Let combine for 1 minute.
- Add in all remaining ingredients aside from the cilantro and lime.
- Let simmer for about 15 minutes to let the flavors blend, then stir in the cilantro and lime.
- Taste and adjust flavors as desired, adding more salt as needed or some cayenne for extra spice.
- Serve with tortilla strips, avocado, cilantro, lime etc!
Notes
You can use a dairy free heavy cream alternative here. I like an almond based on. Just make sure it is unflavored and unsweetened. You can also use my homemade cashew cream instead.
If you use regular sodium chicken broth, just decrease the added salt by at least half.
Serving: 1bowl / Calories: 448kcal / Carbohydrates: 22g / Protein: 41g / Fat: 23g / Fiber: 5g / Sugar: 5g
