Chicken Tortilla Soup Recipe
This gluten-free, protein-packed Chicken Tortilla Soup is the perfect cozy meal for a cold day; healthy and full of flavor. Packed with tender chicken and topped with crunchy tortilla chips.
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We are huge soup fans in this house and this Chicken Tortilla Soup recipe is our favorite for flavor and crunch. We also enjoy this Chipotle Chicken Soup and this traditional Sopa de Lima. Check out all of our Healthy Soup Recipes for inspiration.
IN THIS POST: Everything you need to make Chicken Taco Soup
Ingredients
- butter + olive oil
- onion
- garlic
- gluten-free flour – I recommend brown rice flour
- taco seasoning
- chicken broth
- milk
- salsa
- cooked and shredded chicken breasts – use rotisserie chicken!
- black beans
- tortilla chips – be sure to use corn tortillas for gluten free
Instructions
First, in a large pot or dutch oven, melt together the butter and olive oil. Once it is warm, add in the chopped onion.
Season it with salt and black pepper and saute it until it has softened.
Then, stir in the minced garlic and cook for another minute, stirring constantly.
Next, stir in the flour and stir constantly for another minute. Add in the taco seasonings, then the broth and milk. Stir well to combine everything.
Finally, add the salsa, chicken, and black beans and stir once more. Bring everything to a low boil, then reduce to a simmer.
After simmering for 30 minutes, give it a taste test and adjust the spice if you want to.
Top with crushed tortilla chips as well as a bowl of tortilla chips on the side. I also suggest serving with this super tasty Arepas Con Queso recipe which is like a cheesy cornbread meets corn tortilla.
FAQs, Tips, and Substitutions
- The fun is in the toppings! Besides the chips, other great toppings for this soup are fresh chunks of avocado, green onions, cilantro sprigs, sour cream, shredded cheese, and fresh lime juice.
- Boost the veggies in this recipe by adding some chopped bell peppers and celery with the onions. Toss in some corn with the beans too!
- I like to use homemade taco seasoning.
- Store any leftovers in airtight containers in the refrigerator for up to 3 days.
- Use a low-sodium chicken broth if you are concerned with salt intake.
- Use fire-roasted tomatoes instead of salsa.
- Substitute chicken thighs if you prefer dark meat. Shred from a rotisserie chicken using a couple of forks.
More healthy soup recipes
- Creamy Taco Soup
- Healthy Chicken Vegetable Soup
- Old Fashioned Chili
- Chicken Bean Soup
- How to Make the BEST Chicken and Wild Rice Soup
- Vegan Potato Soup
**This recipe was originally posted on November 13, 2015, updated on August 10, 2019, and updated again on December 20, 2022.**
If you’ve tried this healthy chicken tortilla soup, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Chicken Tortilla Soup
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp brown rice flour
- 2 tbsp taco seasoning
- 4 cups chicken broth
- 1 cup milk
- ½ cup salsa
- 4 cups shredded rotisserie chicken
- 1 can black beans, drained
Toppings
- tortilla chips
- avocado
- guacamole
- shredded cheese
- cilantro
- green onions
Instructions
- In a soup pot over medium-low, melt together the butter and olive oil.
- Add the onion, season with sea salt and pepper and stir. Saute, stirring occasionally, until softened, 5-6 minutes.
- Stir in the minced garlic and cook for another minute, stirring constantly.
- Stir in the flour and taco seasonings and stir constantly for another minute. Then add the broth and milk. Stir well to combine.
- Add the salsa, chicken, and black beans and stir once more. Bring to a low boil over medium-high heat, then reduce to a simmer for 30 minutes, stirring occasionally.
- Add your favorite toppings. I like to serve with an extra bowl of tortilla chips on the side.
Video
Notes
- The fun is in the toppings! Besides the chips, other great toppings for this soup are fresh chunks of avocado, green onions, cilantro sprigs, sour cream, shredded cheese, and fresh lime juice.
- Boost the veggies in this recipe by adding some chopped bell peppers and celery with the onions. Toss in some corn with the beans too!
- I like to use homemade taco seasoning.
- Store any leftovers in airtight containers in the refrigerator for up to 3 days.
- Use a low-sodium chicken broth if you are concerned with salt intake.
- Use fire-roasted tomatoes instead of salsa.
- Substitute chicken thighs if you prefer dark meat. Shred from a rotisserie chicken using a couple of forks.
