Dairy-Free Mexican Chicken Soup
Warm, flavorful, and delightfully creamy without the dairy, this Dairy-Free Mexican Chicken Soup is the perfect comfort food that’s kind to your stomach and rich in bold Latin-inspired spices. Packed with tender chunks of chicken, vibrant vegetables like red bell peppers and jalapeños, hearty black beans, and sweet corn, this soup sings with layers of flavor thanks to cumin, chili powder, and smoked paprika. A tangy splash of fresh lime juice and a garnish of cilantro elevate every bite, while creamy avocado slices offer an irresistible finishing touch. Ready in just 45 minutes, this gluten-free and dairy-free recipe makes an easy, nutritious meal for weeknight dinners or gatherings. Whether you’re avoiding dairy or simply craving a zesty soup, this health-conscious dish will become a fast favorite in your repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeds removed and diced
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 14 ounces diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 15 ounces black beans, rinsed and drained
- 1 medium lime, juiced
- 0.25 cup cilantro, chopped
- 1 medium avocado, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, and jalapeño, and cook for another 2-3 minutes until the vegetables are soft.
Add the chicken pieces to the pot and season with ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, until the chicken is browned on all sides, about 5 minutes.
Stir in the diced tomatoes and chicken broth, and bring the mixture to a boil.
Reduce the heat to a simmer and add the corn and black beans. Cook for 15 minutes until the chicken is cooked through and the flavors meld together.
Add the lime juice to the soup and stir well.
Remove the pot from heat and stir in the chopped cilantro.
Serve the soup hot in bowls, topped with slices of avocado.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 37.8 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6345 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
