In a large pot, heat the olive oil over medium heat. Add the diced, chopped scallion, chopped cilantro and garlic and sauté until fragrant and translucent, about 5 minutes. Make sure you give it a good pinch of salt, salt allows for the moisture to be drawn out thereby giving you more flavor.(Note 2)

Pour in the vegetable or chicken broth, diced tomatoes, ¾ of the bag of corn and the Goya Seasoning Packets. 

Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer and add in your chicken. Cook for about 20-30 minutes or until the chicken is cooked through. 

Once the chicken is cooked through pull it out of the soup and set aside to cool. 

Take the soup off the heat and cut your tortillas into the soup. I like to use scissors and cut it right into the soup! The tortillas will start absorbing the liquid and will very quickly melt in! 

Pour the soup into a a blender, a food processor, or my personal favorite just stick an immersion stick blender and process it through! 

Shred your chicken with your hands and add it to the soup. Add in your remaining corn and taste. Season as needed.

Serve the dairy-free and gluten-free chicken tortilla soup hot, garnished with your favorite toppings such as avocado slices, chopped cilantro, lime wedges, and crushed corn tortilla chips.