Dairy-Free Spicy Chicken Soup
Warm up your soul with this bold and flavorful Dairy-Free Spicy Chicken Soup, a perfect one-pot comfort meal that’s ready in just 45 minutes! Packed with tender, bite-sized chicken thighs, fire-roasted tomatoes, black beans, and sweet corn, this hearty soup is seasoned with smoky paprika, cumin, and a hint of chili for the ultimate kick. Fresh cilantro and zesty lime juice brightens every spoonful, while optional avocado chunks and crunchy tortilla strips make for irresistible toppings. Naturally dairy-free and loaded with wholesome ingredients, this recipe is perfect for those seeking a satisfying, gluten-free option with a spicy twist. Perfect for weeknight dinners or meal prep, it’s a healthy, crowd-pleasing favorite designed to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 6 cups chicken broth, low-sodium
- 14.5 ounces fire-roasted tomatoes (canned, with juices)
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 cup black beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 medium avocado, diced (optional, for topping)
- 0.5 cup tortilla strips (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic and chopped jalapeño, cooking for another 1-2 minutes until fragrant.
Add the chicken pieces to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Sprinkle the smoked paprika, cumin, chili powder, sea salt, and black pepper over the chicken and vegetables. Stir well to evenly coat.
Pour the chicken broth and fire-roasted tomatoes (with their juices) into the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes.
Add the corn kernels and black beans to the pot. Stir and cook for an additional 5 minutes.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.
Serve the soup hot, topped with diced avocado and tortilla strips if desired.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 29.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3307 mg | 70% | |
*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.
