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tex mex soup with corn

Gluten Free Tex-Mex Soup

Jessica Clark
Looking for a simple soup recipe that is ready in less than 30 minutes of time? This Tex-Mex soup is packed full of flavor and taste!
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Course Main Course, Side Dish
Cuisine Mexican

Ingredients
  

  • 1 ½ cups beef broth
  • 1 ½ cups of chicken broth
  • 1-8 ounce can of tomato sauce
  • 1-15 ounce can of diced tomatoes
  • 2-10 ounce cans of diced chiles and tomatoes(Rotel)
  • 1-4 ounce can of diced green chiles
  • 1 cup finely sliced carrots
  • ½ cup frozen corn
  • 1 cup celery, thinly sliced
  • ¾ cup diced onion
  • ¼ cup cilantro, minced
  • 2 tbl chili powder
  • 4 teaspoon cumin powder
  • 2 tbl lime juice
  • 2 teaspoon sugar, or stevia powder
  • 2 tbl butter
  • 2 tbl cornstarch
  • ¼ cup water

Instructions
 

  • First, in a small kettle, combine the broths, tomato sauce, diced tomatoes, diced tomatoes and chiles, chopped carrots, celery, onion, corn, cilantro, dry spices, sugar, and butter.
  • Next, bring the mixture to a boil over medium heat and simmer for 20 to 30 minutes until the vegetables are tender. 
  • Dissolve the cornstarch in water to form a slurry and add it to the kettle. Bring the soup back to a boil and stir for another 2 or 3 minutes and serve warm.
  • Lastly, garnish with thin sliced rings of red onion, and fresh sprigs of cilantro.

Notes

Dairy Free Sub: use vegan butter in place of the butter.
Keyword gluten free, keto, mexican
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