Vegan Gluten Free Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

A steaming pot of smoky, well-seasoned broth loaded with black beans, sweet corn, and fire-roasted tomatoes is the heart of this one, built on a base of softened onion, jalapeño, and garlic bloomed with cumin, chili powder, and smoked paprika. A bright hit of fresh lime juice at the end wakes everything up, and crisp, oven-baked corn tortilla strips on top add exactly the crunch this bowl needs. Pile on fresh cilantro and sliced avocado for extra color and richness, and you've got a hearty, satisfying bowl with real depth of flavor in every spoonful. It comes together in one pot with minimal fuss, making it an easy weeknight staple. This version is a genuinely solid pick for a vegan table, no asterisks needed.

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Ingredients

6 servings

For the tortilla strips

6 gluten free corn tortillas (6-inch), cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz Guerrero White Corn Tortillas, 80 Count Guerrero White Corn Tortillas, 30 Count Organic Yellow Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 medium yellow onion, diced
1 jalapeño, seeded and finely diced
4 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
4 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 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
½ cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, flipping once halfway through, until golden and crisp. Set aside.
2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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