Paleo Chicken Tortilla Soup (Whole30)

This Paleo Chicken Tortilla Soup is a heathy, easy version of the popular Mexican recipe!

Chicken and vegetables are simmered in a full-flavored broth with lots of seasonings.

Then you add all your favorite toppings!

Plus this Paleo soup recipe is low carb, gluten-free, dairy-free and Whole30 friendly.

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Why this recipe works

A traditional Mexican tortilla soup usually features chicken in a tomato broth with lots of seasonings like cumin and garlic.

However it also often features non-Paleo ingredients like corn and black beans.

So we’ll omit those and replace them with vegetables like bell peppers and poblano peppers.

And instead of topping the soup with fried corn tortillas, I show you a couple different alternatives below (or omit entirely for Whole30).

But we’ll keep all the other ingredients so it’s just as bold and satisfying as the classic version.

And with just those few simple modifications, you can make chicken tortilla soup low carb and Paleo.

And I include crockpot instructions as well (see notes below recipe).

Ingredients:

• 1 tablespoon avocado oil, coconut oil or olive oil
• 1 small yellow or white onion, peeled and diced
• 2 bell peppers, any color, seeded and chopped
• 1 poblano pepper, seeded and chopped
• 1 hot pepper, such as jalapeno, serrano or Fresno (optional, remove the ribs and seeds to make it less spicy)
• 2 large garlic cloves, peeled and minced
• 1 teaspoon fine sea salt, plus more as needed
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 4 cups (1 quart) low-sodium chicken broth
• 1 (14.5 oz can) fire-roasted diced tomatoes
• 1-1.5 pounds boneless, skinless chicken breasts or thighs
• Toppings:
  • diced avocado
  • chopped cilantro or parsley
  • thinly sliced radishes
  • dairy-free/Paleo-friendly sour cream, such as Forager
  • lime wedges
  • fried corn-free tortilla strips (I like the grain-free tortillas by Siete and Onana Foods)

Equipment:

• a large soup pot or Dutch oven (around 5-6 quarts)
• a cutting board
• a chef’s knife
• measuring spoons
• a heat-proof spatula (the kind for stirring, not flipping)
• two forks, if shredding the chicken

Instructions (with step-by-step photos)

Heat the oil in a soup pot over medium heat.

Once hot, add the onion, peppers, garlic and 1 teaspoon salt.

Sauté, stirring often, until the vegetables have softened, about 8-10 minutes.

Push the vegetables to the edges of the pan and add the tomato paste directly into the center of the pot’s surface. Sauté, stirring occasionally, until the paste darkens in color, about 2-3 minutes (this helps develop the flavor).

Add the spices and stir everything together for about 30 seconds (this also helps develop the flavors and is called “blooming” the spices).

Add the broth, tomatoes and chicken, making sure the chicken is submerged into the liquid. Turn the heat to high and once the soup reaches a boil, reduce the heat to bring it down to a simmer.

Let it simmer for about 10-15 minutes, until the chicken is cooked through.

Remove the chicken to a cutting board. You can either cut it into bite-sized pieces or shred with two forks.

Stir the chicken and any accumulated juices on the cutting board back into the soup.

Taste and adjust any seasonings.

Turn off the heat and serve this Paleo tortilla soup with your favorite toppings.

FAQ

Can I make substitutions?

• You can omit the poblano pepper or use another bell pepper instead.
• Feel free to add/subtract vegetables. Some that I’ve enjoyed in this soup are peeled, diced carrots (add with the onions and peppers), peeled, chopped sweet potatoes (add with the chicken) and peeled, chopped plantains (add with the chicken).
• If you’re out of onions, you can add 3/4 teaspoon onion powder with the other spices.
• If you’re out of fresh garlic, you can add 1/2 teaspoon garlic powder with the other spices.
• If you don’t have fresh chilis but want to make the soup spicy, add cayenne pepper or red pepper flakes with the other spices.
• You can use a can of regular diced tomatoes if you can’t find the fire-roasted version.

Can I make Paleo Chicken Tortilla Soup ahead of time?

Yep! The soup, without the toppings, can be stored in the fridge for up to 5 days. Reheat in a pot or saucepan over medium heat.

Can I freeze Paleo Chicken Tortilla Soup?

Yes! The soup, without the toppings, can be storied in an airtight container/baggie in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in a pot or saucepan over medium heat.

Can I make Paleo Chicken Tortilla Soup in a slow cooker/crockpot?

Yep! See the notes after the recipe below.

Is this also a Whole30 Chicken Tortilla Soup?

Yes, as long you check the ingredients on any packaged ingredients (the canned tomatoes, tomato paste, etc.).

For the toppings, there are a few Whole30-friendly sour cream brands, such as Forager. But if you can’t find them, you’ll have to omit it altogether. I find diced avocado is a good substitute as it still gives you that cool, creamy texture.

Also, you’ll have to skip the fried tortilla strips on top. You can try to use a jicama tortilla (either homemade or store-bought) but I’m not sure if it’ll fry well. Other than that option, there are no store-bought Whole30 tortillas.

Is this also a low carb Chicken Tortilla Soup?

Yep! By omitting the corn and black beans, plus the corn tortilla strips on top, and replacing them with low carb vegetables, you’ve made this a low carb chicken tortilla soup.

Other recipes you might like:

1. Ground Chicken Tacos (Paleo, Whole30)
2. Taco Casserole (Paleo, Whole30)
3. Slow Cooker Tacos al Pastor (Paleo, Whole30)
4. Queso Chorizo Casserole (Paleo, Whole30)
5. The 3 Best Ways to Cook Plantains (Paleo, Whole30)

Print Recipe

Paleo Chicken Tortilla Soup (Whole30)

This easy Paleo Chicken Tortilla Soup is a fun, healthy version of the classic Mexican recipe. It's full of protein and vegetables, plus you can add all your favorite toppings! And it's low carb, gluten-free and Whole30 friendly.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course, Soup

Cuisine: Mexican

Keyword: healthy, low carb, paleo, tortilla soup, whole30

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 1 tablespoons avocado oil, coconut oil or olive oil
• 1 small yellow or white onion, peeled and diced
• 2 bell peppers, any color, seeded and chopped
• 1 poblano pepper, seeded and chopped
• 1 fresh hot pepper, such as jalapeno, serrano or Fresno (optional, remove the ribs and seeds to make it less spicy)
• 2 large garlic cloves, peeled and minced
• 1 teaspoon fine sea salt, plus more if necessary
• 2 tablespoons tomato paste
• 1 teaspoon ground chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 4 cups (1 quart) low-sodium chicken broth
• 1 (14.5 oz. can) fire-roasted diced tomatoes
• 1-1½ pounds boneless, skinless chicken breasts or thighs
• Topping ideas: chopped avocado, thinly sliced radishes, chopped fresh cilantro or parsley, dairy-free/Paleo sour cream, lime wedges, fried grain-free tortilla strips (see notes below recipe)

Instructions

• Heat the oil in a large soup pot or Dutch oven (5-6 quarts) over medium heat.
• Once hot, add the onion, peppers, garlic and 1 teaspoon salt. Sauté, stirring often, until the vegetables have softened, about 8-10 minutes.
• Push the vegetables to the edges of the pan and add the tomato paste directly onto the center of the pot's surface. Sauté, stirring occasionally, until the paste darkens in color, about 2-3 minutes (this helps develop the flavor). Then stir the paste into the vegetables.
• Push the vegetables to the edge of the pan again. Add the chili powder, coriander, cumin and paprika and saute for about 30 seconds (this also helps develop the flavors and is called "blooming" the spices), then stir into the vegetables.
• Add the broth, tomatoes and chicken, making sure the chicken is submerged in the liquid. Turn the heat to high and once the soup reaches a boil, reduce the heat to bring it down to a simmer. Let it simmer for about 10-15 minutes, until the chicken is cooked through.
• Remove the chicken to a cutting board. You can either cut it into bite-sized pieces or shred with two forks. Stir the chicken and any accumulated juices on the cutting board back into the soup.
• Taste and adjust any seasonings. Turn off the heat and serve with your favorite toppings.

Notes

For the fried tortilla strips topping: Lay two grain-free tortillas on a cutting board. Using a large knife or pizza cutter, cut them into long strips, then cut them in half crosswise. Fill a medium saucepan with about a 1/4" of avocado oil or coconut oil over medium-high heat. Once hot, add about half of the strips and let cook for 2-3 minutes, until golden brown. Use heat-proof tongs or a heat-proof slotted spoon to remove them to a paper towel-lined plate. Repeat with the remaining strips.

Crockpot instructions: One you add the chicken breasts or thighs to the soup, set the crockpot to low for 6 hours. Once it's ready, you can cut or shred the chicken and proceed with the recipe.

Substitutions

• You can omit the poblano pepper or use another bell pepper instead.
• Feel free to add/subtract vegetables. Some that I've enjoyed in this soup are peeled, diced carrots (add with the onions and peppers), peeled, chopped sweet potatoes (add with the chicken) and peeled, chopped plantains (add with the chicken).
• If you're out of onions, you can add 3/4 teaspoon onion powder with the other spices.
• If you're out of fresh garlic, you can add 1/2 teaspoon garlic powder with the other spices.
• If you don't have fresh chilis but want to make the soup spicy, add cayenne pepper or red pepper flakes with the other spices.
• You can use a can of regular diced tomatoes if you can't find the fire-roasted version.

Make ahead

The soup, without the toppings, can be stored in the fridge for up to 5 days. Reheat in a pot or saucepan over medium heat.

Freezing instructions

The soup, without the toppings, can be storied in an airtight container/baggie in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in a pot or saucepan over medium heat.

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