Paleo Chicken Tortilla Soup (Whole30)

Healthy tortilla soup in a white bowl topped with sliced radishes, cubed avocado, chopped parsley, crispy tortilla strips and a lime wedge.

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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

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: Mexican

Servings: servings

Calories: 306kcal

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

Nutrition note: Nutrition was calculated using chicken breasts, not thighs.

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.

Nutrition