Dairy-Free Mexican Chicken Soup

Warm, comforting, and packed with bold flavors, this Dairy-Free Mexican Chicken Soup is a vibrant twist on a classic favorite. Perfect for weeknights, this recipe combines tender bites of chicken, smoky spices like cumin and chili powder, and wholesome ingredients like black beans, corn, and diced tomatoes to create a hearty, satisfying meal. Fresh lime juice, cilantro, and creamy avocado slices add a zesty, refreshing finish that perfectly balances the spice. Ready in just 45 minutes, this gluten-free and dairy-free soup is ideal for anyone seeking a healthy, flavorful dinner that’s easy to make. Serve it with a side of tortilla chips or enjoy it on its own for a bowl of pure comfort with a Mexican flair! Keywords: dairy-free soup, Mexican chicken soup, gluten-free recipes, easy weeknight dinner, spicy chicken soup.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, red bell pepper, and jalapeño, and cook for another 2-3 minutes until the vegetables are soft.

Step 4

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.

Step 5

Stir in the diced tomatoes and chicken broth, and bring the mixture to a boil.

Step 6

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.

Step 7

Add the lime juice to the soup and stir well.

Step 8

Remove the pot from heat and stir in the chopped cilantro.

Step 9

Serve the soup hot in bowls, topped with slices of avocado.

Nutrition Facts

Serving size	(2947.8g)

Amount per serving	% Daily Value*
Calories	2037.4

Total Fat 73.2g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 5485.2mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 54.4g	0%
Total Sugars 34.8g
Protein 195.6g	0%

Vitamin D 59.0IU	0%
Calcium 549.7mg	0%
Iron 22.3mg	0%
Potassium 5641.0mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 37.5%

Carbs: 30.9%