Chicken Tortilla Soup

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.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 514kcal

Author Sharon Rhodes

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.

Nutrition