This Mexican Chicken Tortilla Soup will feed the soul (and the family). This recipe is an easy gluten free option that is great for leftovers and meal prep. It yields a lot of food and is only requires minimal work. If you have a rotisserie chicken in the fridge you can cut the time down significantly by not cooking the chicken. One of those soups that the next day tastes even better!
Mexican Chicken Tortilla Soup is one of the first recipes I learned from my mom growing up and has always been one of my favorites. We have always added squash to include a few more vegetables into the mix of it.
What ingredients are in this Tortilla Soup?
- yellow onion
- garlic
- chicken broth low sodium
- tomato sauce
- corn
- black beans
- yellow and green bell pepper
- boneless skinless chicken breasts
- chickpea flour
- spices
How to make Mexican Tortilla Soup ?
- Prepare vegetables. Dice onion, green bell pepper, yellow bell pepper. Mince garlic. Quarter zucchini. Drain and rinse corn and beans
- Add tablespoon of olive oil to a large pot. Add onion and bell peppers and cook until onion is translucent, about 8 minutes. Add garlic after and cook for another minute until fragrant.
- Add 2 tablespoons of chickpea flour to the pot and start to SLOWLY pour the chicken broth to create a roux. Constantly stir to avoid clumps. After, add tomato sauce and chili powder, cumin, smoked paprika. Salt and pepper to taste. Bring liquid to a boil.
- Add chicken breasts and cook for 15 minutes. Remove chicken and shred or chop into bite sized pieces.
- While chopping, add beans, corn, and chopped zucchini to soup. Simmer on low for 15 minutes to reduce liquid and thicken soup.
- Add back chopped chicken and squeeze in lime juice. Once chicken is warm again, in about 3 minutes, turn off heat and serve.
- y ya esta!!
Optional Toppings
- shredded cheese
- avocado slices
- a dollop of sour cream (I use greek yogurt for a healthier version)
- tortilla chips
- wedge of lime
- chopped cilantro
How to store Tortilla Soup?
As soon as the soup cools, place in the refrigerator in an airtight container. Use within 4 days. To store in the freezer, I like to divide into portions in freezer bags. Once sealed I freeze it flat so that it stacks easily in the freezer.
What to serve with Tortilla Soup?
If you want to stretch this meal further you can serve on a bed of rice
You can serve with a side salad
More La Disco Nap Soup recipes
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Mexican Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 2-3 cloves garlic
- 4 cups chicken broth low sodium
- 2 cups tomato sauce
- 1 8.25 oz can corn
- 1 14.5 oz can black beans
- ½ yellow bell pepper
- ½ green bell pepper
- 3 boneless skinless chicken breasts
- 2 tablespoon chickpea flour
- 1½ tablespoons ground cumin
- 1 tablespoons ground chili powder
- 1 teaspoon smoked paprika
- 1 lime juiced
- salt to taste
- ground black pepper to taste
(Not So) Optional Toppings
- tortilla chips
- lime wedges
- shredded cheese
- chopped cilantro
- avocado slices
- greek yogurt or sour cream
Instructions
- Prepare vegetables. Dice onion, green bell pepper, yellow bell pepper. Mince garlic. Quarter zucchini. Drain and rinse corn and beans
- Add tablespoon of olive oil to a large pot. Add onion and bell peppers and cook until onion is translucent, about 8 minutes. Add garlic after and cook for another minute until fragrant.
- Add 2 tablespoons of chickpea flour to the pot and start to SLOWLY pour the chicken broth to create a roux. Constantly stir to avoid clumps. After, add tomato sauce and chili powder, cumin, smoked paprika. Salt and pepper to taste. Bring liquid to a boil.
- Add chicken breasts and cook for 15 minutes. Remove chicken and shred or chop into bite sized pieces.
- While chopping, add beans, corn, and chopped zucchini to soup. Simmer on low for 15 minutes to reduce liquid and thicken soup.
- Add back chopped chicken and squeeze in lime juice. Once chicken is warm again, in about 3 minutes, turn off heat and serve.
- Add the topping of your choice: shredded cheese, avocado, dollop of sour cream (I use greek yogurt for a healthier version), tortilla chips, wedge of lime, chopped cilantro.
- y ya esta!!
