Anti Inflammatory Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

This hearty soup builds its flavor from a base of garlic-infused oil, sweet bell pepper, and a warm blend of cumin, smoked paprika, and chipotle chili powder, simmered with juicy diced tomatoes and tender shredded chicken. Corn kernels add pops of natural sweetness, while a batch of oven-crisped tortilla strips brings satisfying crunch to every spoonful. Finish each bowl with creamy avocado slices, a scatter of fresh cilantro, and a bright squeeze of lime for a bowl that feels both comforting and fresh. The whole thing comes together in one pot, with real ingredients doing the heavy lifting instead of shortcuts or heavily processed additions. It's a nourishing, well-spiced dinner that fits neatly into an anti-inflammatory way of eating, and it reheats beautifully for easy lunches throughout the week.

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Ingredients

6 servings

For the soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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6 scallions, green tops only, thinly sliced (white parts discarded)
1 red bell pepper, diced
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp chipotle chili powder
1 can (14 oz) diced tomatoes, with juices
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup frozen corn kernels
1 tsp salt, plus more to taste
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt

For serving

1 medium avocado, sliced (optional)
¼ cup fresh cilantro leaves (optional)
2 limes, cut into wedges (optional)
½ cup cheddar cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
While the tortilla strips bake, heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

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