Vegetarian Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

A steaming bowl of this starts with a smoky, well-spiced broth built on diced tomatoes, sweet bell pepper, and a warm blend of cumin, smoked paprika, oregano, and a touch of chipotle chili powder. Sweet corn kernels add pops of texture throughout, while a batch of oven-crisped tortilla strips brings that essential crunch to every spoonful. Pile on the classic toppings — creamy avocado, fresh cilantro, a bright squeeze of lime, and a scatter of shredded cheddar — and you've got a bowl that hits every note of a great tortilla soup. It's cozy, layered with flavor, and comes together easily on the stovetop, no fuss required. This one is a genuinely solid pick for a vegetarian kitchen, delivering all the comfort of the classic without missing a beat.

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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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