Dairy Free Soup
Soups made without milk or cream — chicken tortilla soup, lemon miso, grape tomato soup, crockpot taco soup, and beefy cabbage soup for easy weeknights.
★ lunch
lunchChicken Tortilla Soup
Unintentionally healthy, but purposely good. This soup is jam packed with veggies and protein in a silky and spicy broth. It is just asking to be your favorite. Hungry yet?
Samantha RobertsonIngredients
- 1 pound Chicken Breast (Boneless/Skinless)
- 1 Onion (medium)
- 1 Red Bell Pepper; chopped
- 4 Garlic Cloves
- 2 tsp Chili Powder
- 2 tsp Ground Cumin
- 2 tbsp Chicken Bouillon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 2 cans Rotel
- 1 can Fire Roasted Tomatoes (not drained)
- 1 can Black Beans (rinsed and drained)
- 1/2 can Corn
- 6 cup Chicken Broth
- Cilantro (garnish)
Instructions
- 1Over medium high heat, add olive oil to the bottom of a large soup pot.
- 2Add onions and bell pepper to pot, and cover with lid until onions are almost translucent and peppers are soft.
- 3Stir in minced garlic, sauté 30 seconds.
- 4Add chicken broth, rotel, tomatoes, black beans, corn and chicken breast to pot.
- 5Cover Soup and bring to a boil then reduce to a simmer over medium low.
- 6Simmer for 20-25 minutes OR just until the chicken is tender enough to shred. Remove chicken and let rest 5 minutes, then shred.
- 7Add chicken back to pot along with lime juice and cilantro. Taste and season with additional kosher salt/lime juice to taste.
- 8Stir in additional chicken broth if you would like a less chunky soup.
- 9Top individual servings with desired amount of Tortilla strips amd garnishes. We used cilantro, sour cream, and Tortilla strips!
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Open in Pepper →Big Pots Of Soup Without The Cream
Soup doesn't need milk or cream to taste like something. A good broth, browned meat, and vegetables cooked down slow will carry a pot all by themselves, and it reheats better the next day too.
Cooks on Pepper reach for these when somebody at the table can't do dairy, when the fridge is running low, or when it's a cold Tuesday and dinner has to be one pot and done.
Every recipe here skips the dairy: chicken tortilla soup with bell pepper and onion, lemon miso soup with cubed tofu, grape tomato soup, bok choy and lentil soup, stuffed bell pepper soup, crockpot taco soup, roasted tomato soup with San Marzanos and thyme, and two cabbage soups.
Quick Tips
- 1
Brown the beef first
Cook ground beef 6 to 8 minutes until it's got real color, then drain the fat before adding broth. That browning is where taco soup and cabbage soup get their depth.
- 2
Build broth with tomato
A can of whole tomatoes crushed by hand adds body that cream usually does. Simmer 20 minutes so the acidity mellows out.
- 3
Add miso off heat
Stir miso into the pot after you cut the burner, whisking a little hot water into it first. Boiling it flattens the flavor.
- 4
Season at the end
Broth reduces as it simmers and gets saltier, so wait until the last 5 minutes to taste and add salt and pepper.
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