CREAMY Chicken Tortilla Soup (Gluten & Dairy Free Options)
Recipe Information
Chicken Tortilla Soup
Cultural Context
Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner and lower in calories; chicken thighs are more affordable.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.
Drizzle 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat.
Once the oil is hot and shimmering, add 1 small diced yellow onion and 1 diced pepper.
Cook, stirring occasionally, for 2 to 3 minutes until both are soft and the onion is translucent.
Add 4 cups of chicken broth, 1 can of drained and rinsed black beans, 1 can of fire roasted tomatoes, 1 can of drained corn, and a small can of diced green chilies to the pot.
Stir well and add all the spices: smoked paprika, chili powder, cumin, garlic powder, oregano, and salt.
Stir the spices well to combine.
Place 2 pounds of raw chicken thighs into the soup, making sure they're completely submerged and covered in the liquid.
Turn the heat up to high and bring the soup to a boil.
Once boiling, turn the heat down to medium and simmer for about 20 minutes or until the chicken is cooked and starts to fall apart.
Use an instant read thermometer to check the temperature of the chicken; it should reach an internal temperature of 165 degrees Fahrenheit.
Carefully remove the cooked chicken thighs from the soup and transfer them to a cutting board or plate.
Use two forks to shred the chicken.
Place the shredded chicken back in the soup along with 1/4 cup of chopped cilantro and 2 tablespoons of fresh lime juice; stir well.
Finish the soup by stirring in 1.5 cups of heavy cream or canned coconut cream for a dairy-free option.
If you want a thicker creamy soup, you can add in 4 ounces of cream cheese.
Serve the soup hot with your favorite toppings like crispy tortilla strips, sour cream, more cilantro, black olives, or green onions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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