Mexican Tortilla Chicken Soup
Made with kitchen staples and chicken breasts, this is a quick and easy soup to prepare.
Adjust spices to adapt to your family’s tastes. Omit cheddar cheese topping to make dairy-free.
2 tablespoons olive oil
1 ½ cup of chopped onion
3 garlic cloves, minced
2 chicken breasts, boneless & skinless, cut into bite sized pieces
¾ to 1 ½ tablespoons chili powder (depending on taste)
1 teaspoon dried oregano
½ tablespoons fresh cilantro, chopped or 1/4 tablespoon dried cilantro
28-ounces of gluten-free chicken stock (like Kitchen Basics brand)
28 to 30 ounces of diced tomatoes, including liquid
16-ounces gluten-free refried beans (Check label for allergens)
2 cups of gluten-free tortilla chips, crushed coarsely
3 scallions, chopped
4 tablespoons grated cheddar cheese (omit for dairy free)
Heat the olive oil in a large saucepan, add the onions and the garlic and cook until soft and slightly browned. Next add the chicken pieces and cook until the chicken is cooked through and the juices run clear when cut into the thickest portion.
Add the chili powder, oregano, cilantro, chicken stock, tomatoes (including liquid) and the refried beans. Bring to a boil, and then reduce heat. Simmer for 40-45 minutes.
Ladle into bowls and top with the tortilla chips, chopped scallions, and the grated cheese (if desired).
Serve immediately.
Serves 4.
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