Tessa the Domestic Diva

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Easy Mexican Tortilla Soup

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Easy Mexican Tortilla Soup - Gluten & Dairy Free
I have made this soup a gazillion times.  It’s one of those recipes I always have the ingredients for, and it comes together in a flash.
I tweak the veggies and the condiments based on what I have that needs to be used up, but the base is always the same.
You will love this soup, bursting with flavor, but not too spicy.
The condiments set the flavor over the top, so don’t be tempted to leave them out, they are very worth it!
Did you happen to notice that rolled up tortilla in the background?   They are SO good and loaded w/ protein and fiber!   Wholegrain Flour Tortillas (gluten free and vegan with a Paleo option!)
Easy Mexican Tortilla Soup - Gluten & Dairy Free
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Easy Mexican Tortilla Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

  • 1 tablespoon fat of choice
  • 1 onion chopped
  • 6 gloves garlic minced
  • 2 teaspoons cumin
  • 1 tablespoon Fiesta Chile Powder a salt-free seasoning found in most bulk spice sections Regular chili powder is fine too
  • 2 teaspoons oregano
  • 3 -4 cups chicken/veggie broth depending on how bothy you like it
  • 1 14 ounce can diced tomatoes I puree mine first for my kids, using my immersion blender!
  • 2 cups shredded carrots optional, but adds some more veg!
  • Salt to taste start with a teaspoon
  • 1 pound boneless chicken thighs or breasts, chopped into bite sized pieces (or for a vegetarian version, sub 2 cans pinto or black beans)
  • 1 tablespoon lime juice
  • Not-so-optional garnishes : lime wedges, grated cabbage, chopped fresh cilantro, grated cheese (sharp cheddar, feta, cotija, and Daiya are all good , avocado, hot sauce, tortilla chips or tortillas!

Instructions

  1. Heat the oil in a stockpot over medium heat.
  2. Add the onions and saute for 3-5 minutes until the onions are soft.
  3. Add in the garlic and spices, stirring to mix.
  4. Pour in the broth, pureed tomatoes, carrots, and salt .
  5. If you are using chicken thighs, add these now too. If using chicken breasts, wait until the last 7-10 minutes to add so that they do not dry out.
  6. Bring to boil, lower the heat, and simmer 20 minutes.
  7. While the soup simmers, prepare your garnishes. When done simmering, add in the lime juice, and more salt if necessary. Ladle soup into bowl, topping with the garnishes of choice.
Easy Mexican Tortilla Soup - Gluten & Dairy Free

This post was shared on  Natural Living Monday, Mostly Homemade Monday,  Fat Tuesday, Tuesday Talent Show, Totally Talented Tuesdays, Tasty Tuesdays,  Hearth & Soul, Gluten Free Wednesdays, Waste Not Want Not,Real Food Wednesday, Wellness Wednesdays,  Full Plate Thursday,  Simple Lives Thursday,  Pennywise Platter, Whole Foods Friday,  GF Friday,  Pure Ella Baby Shower, , Fight Back Friday, Simple Meals Friday, Savouring Saturday,

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Comments

  2. I’m totally craving this right now. Looks beautiful too. I’m sharing this with the peeps at Keep it Real Thursdays. Hope you’re having a great start to your New Years.

    Reply

  3. Your Tortilla Soup sounds like real comfort food! I love how adaptable the recipe is as well.

    Reply

  6. I have this tweeted and pinned as well, thank you for linking up with Gluten Free Fridays! The avocado on this dish looks So inviting! YUM!

    Reply

  7. This looks fantastic! I have spice sensitive family members so I’ll go easy on those but everything else is great. Can’t wait to make this 🙂
    -Dana

    Reply

  8. Thinking of making this weekend, love the idea of adding shredded carrots.
    I was having hard time posting a comment on your blog since yesterday.

    Reply

  9. I would have never thought to try shredded cabbage as a topping. Thanks for the idea. I like this recipe so much that I will be featuring it this week on Gluten-Free Monday at OneCreativeMommy.com. Please stop by and grab a featured button if you’d like. There’s no party this week because of the holiday, but I hope you’ll be back for the next party on January 7th!

    Reply

  11. So yummy! I made this in my crock pot and it worked fine. Also- I shredded some corn tortillas and put them in 10 min. before serving and it was a nice touch!

    Reply

  12. Hey Tessa,

    Made this last night! So yummy. And you're right about the no-so-optional garnishes. Really adds a bang. We went simple with avocado, vegan sour cream and cilantro. To the soup I added 2 cups zucchini, one red pepper, and cut the spice in half. Overall, really fun, flavorful and EASY dish.

    Thanks for the great recipe.

    Hugs,
    –Amber

    Reply
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