Vegan Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

This bright, smoky soup builds its base from diced tomatoes, sweet red bell pepper, and a warming blend of cumin, smoked paprika, and chipotle chili powder, simmered into a rich, deeply flavored broth. Sweet corn kernels add pops of texture throughout, while a batch of oven-crisped corn tortilla strips brings that essential crunchy finish everyone loves in a tortilla soup. Scallion greens and garlic-infused oil round out the aromatics, giving the whole pot a savory backbone without any heaviness. Ladle it up and pile on fresh avocado slices, a scatter of cilantro, and a good squeeze of lime for a bowl that's vibrant, satisfying, and packed with layers of flavor. It's an easy weeknight dinner that happens to work beautifully for a vegan table, no compromise on comfort or spice.

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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 La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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