Dairy Free Mexican Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

Dairy Free Mexican Chicken Tortilla Soup

This soup builds a smoky, deeply spiced broth from fire-roasted tomatoes, black beans, and a blend of cumin, chili powder, smoked paprika, and turmeric, all simmered with tender shredded chicken until every bite is packed with flavor. The sautéed onion, bell pepper, garlic, and jalapeño form a fragrant base that carries the whole pot, while the crisp baked tortilla strips add a satisfying crunch on top. Fresh avocado, cilantro, and a squeeze of lime brighten the finished bowl and balance out the warmth from the chiles. It's a hearty, one-pot meal that comes together in under an hour and reheats beautifully for leftovers. This one's a genuinely solid pick for a dairy free dinner rotation, no fuss required to make it work.

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the tortilla strips

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

For serving

1 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
Preheat 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 crisp and lightly golden at the edges. Set aside.
2
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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