Chicken Tortilla Soup (Dairy Free)
Tortilla soup is a classic and, in my opinion, is all about the toppings. The soup itself is simple and comes together in less than 30 minutes making it a “Manic Mom Meal.” Basic ingredients come together quickly for a healthy and hearty soup. But the best part is the toppings.
The most important topping is fresh lime wedges. A little squeeze of fresh lime takes this soup from good to great! You need that little fresh pop of acid to carry all the flavors. If you don’t need this to be diary free, add shredded cheese and sour cream and I like to have avocado and sliced green onions. If you are a fan of heat, add some fresh or pickled jalapenos too.
Chicken Tortilla Soup
8 Cups Chicken Broth (I prefer homemade chicken broth, but reduced sodium boxed broth works fine.)
1 Tablespoon Taco Mix
1 (4-ounce) can diced green chilies
1 (12 -ounce) bag frozen corn
1 (15 -ounce) can black beans, drained and rinsed
Coarse Sea Salt to taste
1 1/2 Cups Chicken (I often use cooked meat leftover from roast chicken, but you can used diced, uncooked chicken.)
Shredded Cheddar Cheese (omit for diary-free)
Sour Cream (omit for dairy-free)
Sliced Green Onions
Fresh or Pickled Jalapenos
In a large pot, add chicken broth, taco mix, and chicken. Bring to a boil. Let simmer 10 minutes if using cooked chicken, or 20 minutes if using raw chicken.
Add corn and black beans and warm through. Adjust salt to taste.
Serve with lime wedges and other toppings.