Creamy Southwest Chicken Tortilla Soup (Dairy-Free)
A hearty bowl of this dairy-free creamy Southwest Chicken Tortilla Soup is just what the soul needs. Made with the most flavorful southwest chicken, this dairy-free tortilla soup is sure to keep you full and cozy.
Looking for a delicious and flavorful dinner idea for your busy weeknights? This creamy dairy-free chicken tortilla soup is the recipe you need in your line up next week.
Packed with juicy and flavorful chicken, zesty spices, and hearty fillings you will be full, satisfied, and ready to take on the day with a bowl of this dairy-free soup.
Why We Love Dairy-Free Chicken Tortilla Soup
Made with a mildly spicy southwest chicken, broth, tomatoes, and spices plus all the hearty mix-ins your heart could want a bowl of this soup is sure to leave you full and satisfied.
Some of the reasons we love to make this dairy-free chicken tortilla soup include:
- Great for meal prepping. If you are someone who likes to meal prep this is a great recipe to include in your meal prep since the chicken can be used in many other dishes beyond your soup.
- Quick to whip up. I would suggest baking the chicken while you start working on the soup to cut down on the amount of time you need to cook. Better yet, make a batch of the chicken at the start of the week and whip up the soup on a busy weeknight.
- Versatile. This creamy chicken tortilla soup can be topped off in a number of different ways fitting everyones taste and needs.
Dairy-Free Changes to Creamy Chicken Tortilla Soup
There are two swaps to tortilla soup that make this a deliciously dairy-free meal.
- Coconut milk– In place of a heavy cream, I use a can of full fat coconut milk for a creamy finish.
- Omit cheese– In the base of the soup I don’t use any cheese. For garnish at the end you can use a dairy-free shredded cheese but it’s excellent without as well.
How to Make Dairy-Free Chicken Tortilla Soup
Ingredients You’ll Need
- Southwest chicken– I used my juicy southwest chicken breast recipe but modified it with chicken thighs and removed the cayenne as well as the red pepper flakes since I was serving the soup to my toddlers.
- Onion– Finely diced yellow onion.
- Crushed tomatoes– My go-to for this recipe are fire roasted crushed tomatoes for a little extra flavor.
- Rotel– Adds some flavor an zest.
- Chicken broth– Helps thin out the soup without taking away from the flavor.
- Spices– A blend of garlic powder, paprika, and chili powder keep this soup deliciously flavorful.
- Corn + Beans– Rinsed and drained.
- Coconut milk– Full fat coconut milk gives this tomato soup a rich and creamy finish.
Step-by-Step Directions for Creamy Chicken Tortilla Soup
Step 1: Make Southwest Chicken Breasts or Thighs
- Prepare for baking: Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil.
- Mix seasoning: In a small bowl mix together a blend of spices.
- Flatten + dry chicken: Flatten out chicken breasts by beating them then pat dry. For chicken thighs, simply pat dry.
- Oil + season: Rub about 1 Tablespoon of olive oil on the bottom of the chicken breasts then pour ½ the seasoning on the chicken breasts and rub in.
- Repeat: Flip and repeat on the tops of the chicken.
- Bake for 20 minutes. (15 minutes for chicken thighs) After 20 minutes remove and cover with foil. Allow the chicken to rest 10 minutes before using or serving.
Step 2: Make Creamy Chicken Tortilla Soup
- Soften onions: While the chicken is baking, heat olive oil over medium heat. Add onions and cook until soft.
- Add liquid ingredients: Next, add crushed tomatoes, Ro-tel, chicken broth, garlic powder, paprika, and chili powder. Bring to a boil.
- Add mix-ins: Reduce the heat and stir in southwest chicken, corn, and black beans. Simmer for about 5 minutes.
- Finish with coconut milk: Next add the full fat coconut milk and remove from heat.
- Serve plain or dress up with toppings listed below.
Helpful Kitchen Tools
When you are ready to whip up a pot of this hearty dairy-free chicken tortilla soup, here are some kitchen tools you might find helpful along the way.
- 9×13-inch Baking Dish– Used to cook the chicken breast or thighs.
- Soup Pot– Perfect for cooking the chicken tortilla soup.
- Ladle– Great for serving out scoops of soup.
What to Serve with Creamy Chicken Tortilla Soup
There are a number of ways I like to dress up this hearty soup recipe. Some of the toppings I like to add include:
- Green onion
- Fresh avocado chunks
- Dairy-free shredded cheese
- Crushed tortilla chips
- Dairy-free sour cream
- Chopped fresh cilantro
- A squeeze of fresh lime
Some of the sides and dishes I like to make along side this chicken tortilla soup include:
Storing, Freezing, and Reheating Dairy-Free Chicken Tortilla Soup
This is one of those recipes that I like to make and freeze half for later. Whether you plan to make and eat the whole pot or stash half away for another day here are some tips for making, storing, and reheating leftover soup.
- Storing– Allow the soup to cool before placing in an air-tight refrigerator safe container, preferably a glass based dish to prevent plastic from taking on the flavor of the soup. Keep in the refrigerator for up to 5 days.
- Freezing– Cool the soup completely and place in an air-tight freezer safe container for up to 3 months. When you are ready to use the soup transfer from the freezer to the refrigerator and thaw overnight.
- Microwave to reheat– Place desired amount of soup into a microwave safe bowl and re-heat until warmed through.
- Stovetop for reheating– Pour the desired amount to reheat into a pot over medium low and heat until desired temperature.
Southwest Chicken Recipes to Make Next
If you made a batch of juicy southwest chicken breasts or thighs to make this soup, here are few different ways to use the left over chicken.
If you tried this creamy southwest chicken tortilla soup recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
Looking for more delicious dairy-free recipes and tips? Sign up for my newsletter below to get the most helpful recipes, tips, and products for your life after dairy.
Creamy Southwest Chicken Tortilla Soup (Dairy-Free)
Creamy and dairy-free, this hearty Southwest Chicken Tortilla Soup is a zesty and flavorful meal you will want to enjoy time and again.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Southwest Chicken
- Approx. 2 pounds Boneless Skinless Chicken Breasts
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ¼ teaspoon Black Pepper
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt
- ¼ teaspoon Oregano
- 2 Tablespoons Olive Oil
Chicken Tortilla Soup
- 1 Tablespoon Olive Oil
- 1/2 Yellow Onion- diced
- 28 ounces Crushed Tomatoes
- 10 ounces Rotel
- 14 ounces Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Powder
- 2 cups Southwest Chicken- Chopped or shredded
- 15 ounce can Black Beans drained and rinsed
- 15 ounce can Corn drained and rinsed
- 14 ounce can Full Fat Coconut Milk
Instructions
Make Southwest Chicken
- Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil.
- In a small bowl mix together 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
- Beat the chicken breasts to flatten them out. If you are using chicken thighs, don’t pound the chicken.
- Next, pat chicken dry with a paper towel.
- Rub about 1 Tablespoon of olive oil on the bottom of the chicken breasts then pour ½ the seasoning on the chicken breasts and rub in.
- Flip and repeat on the tops of the chicken.
- Bake for 20 minutes. (15 minutes for chicken thighs) After 20 minutes remove and cover with foil. Allow the chicken to rest 10 minutes before using or serving.
You will not use all of the chicken in the soup recipe. Feel free to halve the recipe for less or use the remaining chicken breasts in tacos, burrito bowls, etc.
Make Southwest Chicken Tortilla Soup
- Heat 1 Tablespoon olive oil over medium heat.
- Add diced onions and cook until soft.
- Next, add 28 ounces crushed tomatoes, 10 ounce Ro-tel, 14 ounces chicken broth, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon chili powder.
- Bring to a boil.
- Reduce the heat and stir in 2 cups southwest chicken, 15 ounces corn, and 15 ounces black beans.
- Simmer for about 5 minutes.
- Next add 14 ounces full fat coconut milk and remove from heat.
- Serve plain or dress up with toppings listed below.
Notes
You will not use all of the chicken in the soup recipe. Feel free to halve the recipe for less or use the remaining chicken breasts in tacos, burrito bowls, etc.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.