Chicken Tortilla Soup
A hearty, gluten-free, dairy-free tortilla soup with pureed veggies for a rich body, plus black beans, corn, and plenty of shredded chicken.
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
- Servings
- 10 servings
If I haven't already said it a hundred times, one of my favorite things about cold weather is a hot bowl of soup by the fire, followed by hot chocolate under a blanket — at least until the cat tries to steal a sip and the kids realize it's not coffee in my mug.
Most of my favorite soups lean heavy on cream and a flour roux, but this one breaks that mold. Fresh veggies get pureed right into the broth for a hearty texture, which also makes it appealing to picky eaters who just want chicken, black beans, and corn without noticing the vegetables doing double duty.
It's gluten-free and dairy-free too, so it's an easy one to make for friends and family looking for a lighter option — and I always make a big batch, because this stuff never lasts long in my house.
Ingredients
- 2 large yellow onions, cut into chunks
- 3 medium/large poblano peppers, seeded and cut into bite-size pieces
- 3 tablespoons minced garlic
- 1/2 cup olive oil
- 2 corn tortillas, torn into pieces
- 2 (12 oz.) bags frozen corn, thawed
- 3 (15 oz.) cans black beans, rinsed and drained
- 3 lbs. cooked chicken, cubed
- 4 cups chicken broth
- 2 cups bone broth
- 28 oz. can crushed tomatoes
- 1 tablespoon salt
- 1/2 teaspoon pepper
Instructions
- 1Heat the olive oil in a stock pot over medium heat. Add the onion and poblano peppers, stirring occasionally, until tender.
- 2Add the garlic and torn tortillas, and cook for another 2 minutes. Add the chicken broth, bone broth, and crushed tomatoes, and cook for about 5 minutes.
- 3Use an immersion blender to puree the vegetables to your desired consistency (I like mine as smooth as possible so the veggies stay hidden).
- 4Stir in the chicken, black beans, and corn, and continue cooking for another 5-10 minutes. Serve immediately.
Tips
- Rotisserie chicken pulled straight off the bone works great here and gives you a nice mix of white and dark meat.
Storage & Reheating
Freezer instructions: distribute the cooled soup into mason jars or freezer-safe containers and freeze. Thaw before reheating on the stove or in the microwave.
