Dairy-Free Spicy Chicken Soup

Warm up your weeknight dinner routine with this vibrant and hearty Dairy-Free Spicy Chicken Soup, a bold take on comfort food that’s perfect for anyone avoiding dairy without sacrificing flavor. This one-pot wonder combines tender chunks of seasoned chicken thighs, smoky paprika, and a kick of heat from jalapeño and chili powder, all simmered in a savory broth infused with fire-roasted tomatoes. Bursting with wholesome ingredients like black beans, sweet corn, and fresh cilantro, this soup is not only packed with nutrients but also rich in texture and flavor. Finished with a splash of zesty lime juice and optional toppings like creamy avocado and crunchy tortilla strips, it’s a satisfying and customizable dish. Ready in just 45 minutes and perfect for meal prep, this gluten-free and dairy-free soup is a must-try for those craving something spicy, hearty, and healthy.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

Add the diced onion to the pot and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and chopped jalapeño, cooking for another 1-2 minutes until fragrant.

Step 4

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.

Step 5

Sprinkle the smoked paprika, cumin, chili powder, sea salt, and black pepper over the chicken and vegetables. Stir well to evenly coat.

Step 6

Pour the chicken broth and fire-roasted tomatoes (with their juices) into the pot. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes.

Step 8

Add the corn kernels and black beans to the pot. Stir and cook for an additional 5 minutes.

Step 9

Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.

Step 10

Serve the soup hot, topped with diced avocado and tortilla strips if desired.

Nutrition Facts

Serving size	(2812.3g)

Amount per serving	% Daily Value*
Calories	1496.9

Total Fat 69.8g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4727.1mg	0%
Total Carbohydrate 188.1g	0%
Dietary Fiber 44.4g	0%
Total Sugars 29.8g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 398.8mg	0%
Iron 14.1mg	0%
Potassium 3307.3mg	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: 40.5%

Protein: 11.0%

Carbs: 48.5%