Paleo Chicken Tortilla Soup
It’s a cool and rainy Monday here in Central Arkansas so I’ve decided to share this recipe for Paleo Slow Cooker Chicken Tortilla Soup with you today. It just feels like the perfect day for some good, comforting soup! If you’re curious, this Mexican chicken tortilla soup is Whole30 compliant as well as being Gluten-Free and Dairy-Free. That’s right, all of this deliciousness wrapped up in a nice, clean, guilt-free package. What more could a person ask for?! If you’re new around here, first of all, welcome! We have a lot of fun in this little space cooking up healthy, family-friendly recipes. If you’re not new, then you’ve probably heard me mention that my husband and I have changed our way of eating to a mostly Paleo diet.
This change happened almost one year ago and we are still going strong eating mostly whole foods and keeping everything “clean”. The reason for our switch was for both of us to manage some health problems that we found sneaking upon us. We have both noticed an incredibly positive change in our emotions, moods, and physical health. With all of that being said, since going Paleo, several wonderful recipes have come about as a result of my tinkering in the kitchen – this Paleo Chicken Soup is one of them! Now before we move on any further, I have to tell you that this Paleo Chicken Tortilla Soup is actually free of any tortillas, making it Whole30 approved chicken soup. Don’t worry though, you won’t miss the tortillas here. This soup is so creamy and delicious, oh, and the flavor. THE FLAVOR! You will swoon. Guaranteed.
How to make this easy chicken tortilla soup in the Crockpot:
Okay friends, let’s get cooking! To start off I’m going to give you the chicken tortilla soup ingredients. You’ll also need a 4 quart or larger slow cooker. The ingredients we’re adding right now are diced onion, bell pepper, and tomatoes with green chilies (with the liquid). We’re also going to add in fresh minced garlic, ghee, our spices and seasonings, and of course boneless, skinless chicken breast. A few tips: I like to use yellow or orange bell pepper for this recipe because they carry the biggest flavor punch. Also, for this recipe, I’m using mild tomatoes with green chilies but you can use medium or hot depending on what you like. Add in the chicken broth, fresh cilantro, and lime juice, then stir everything a few times to combine.
A little note: it’s important to make sure your chicken broth doesn’t contain sugar if you want this Slow Cooker Chicken Tortilla Soup to be Paleo and Whole30 compliant. Be sure to read the ingredients list on your chicken broth (or make your own) because many brands sneak in hidden sugar. Now you’re ready to cook this wonderful soup up! Place the lid on your slow cooker and cook on high 5 hours or low 7 hours. Once cooked, turn the heat off, remove the chicken, and shred between two forks. Stir the shredded chicken back into the soup and grab your can of coconut milk. To make this chicken tortilla soup dairy-free we are adding one can of full-fat coconut milk to the recipe. You want to make sure you use canned coconut milk – nothing else will taste the same or be as creamy.
How to make this healthy chicken tortilla soup in the Instant Pot:
Pressure cooker chicken tortilla soup is another great option if you would prefer to break out your Instant Pot for this recipe. Place all of the ingredients (except the coconut milk) in the pressure cooker, set the steam release valve to the sealing position, and select “manual”, high pressure for 40 minutes. Once the cooking cycle is complete, quick release the pressure, shred the chicken, and stir the coconut milk in.
If you don’t want to make this Mexican chicken tortilla soup in the slow cooker or pressure cooker, I have a third option available for you (I’m just full of options). This recipe is so easy it can also be made on the stovetop. Just add all of the ingredients (sans the coconut milk) into a stockpot and simmer until the chicken is tender and cooked through. Once the chicken is cooked, remove and shred it, then add it back in along with the coconut milk. Stir well and serve up!
Cooking this Whole30 chicken soup on the stovetop only takes about 30 minutes and is equally delicious as cooking it in the slow cooker or Instant Pot. Serve your chicken soup while it’s still hot and top with a couple of fresh slices of avocado. If you want extra spice, you could also add some freshly sliced jalapeno on top as well. If you’re not overly worried about the dairy, sprinkle on some shredded cheddar or Pepper Jack cheese. You could even sprinkle some crushed grain-free tortilla chips on top for a little crunch.
Whole30 chicken soup meal-prep tips:
Have I mentioned that this Whole30 chicken soup recipe also makes the best work-lunch leftovers? Just slap it in an airtight container and reheat later for an amazing, filling lunch. Bonus: You can also freeze any leftovers. Not that you’ll have any leftover to freeze (trust me, you won’t) but if you make a double batch and want to freeze some, that’s easy too. Put the leftover soup in an airtight container, label the container with the name of the soup and date it was made, then freeze for up to 3 months.
I recommend packing any garnishes you may want to add in a separate container such as avocado, fresh cilantro, sliced jalapenos, or if you’re not dairy-free, cheese, sour cream, or tortilla/plantain chips. Garnishes will become soggy or stale if you add them to the soup when storing for work or on-the-go quick lunches.
Another great way to cut the time when making this soup is to use cooked rotisserie chicken and fresh or frozen, pre-chopped veggies such as onions and bell peppers. Be sure to read your labels if you choose to use cooked chicken because you don’t want rotisserie chicken that has hidden sugar or non-Whole30 or Paleo compliant ingredients. Some brands sneak that stuff in, but compliant chicken can be found. Fresh, pre-chopped veggies can be found in the produce section of most large grocery store chains and is a great way to save time in the kitchen.
OTHER RECIPES YOU’LL LIKE:
Paleo Slow Cooker Chicken Tortilla Soup
This Paleo/Whole 30 Slow Cooker Chicken Tortilla Soup is so simple and delicious - perfect for any dinner meal and makes a great on-the-go lunch! This Paleo Chicken Tortilla Soup is also dairy-free and gluten-free!
- 2 boneless skinless chicken breasts
- 2 cups chicken broth
- 10 oz diced tomatoes with green chilies mild, medium, or hot (with liquid)
- 1/2 large yellow onion diced
- 2 tbsp fresh minced garlic
- 1 yellow or orange bell pepper seeded and diced
- 1 juice of 1 lime or 1/8 cup lime juice
- 5 stems fresh cilantro chopped (leaves and softer stems only)
- 1 tbsp ghee
- 1/4 tsp ground oregano
- 1/4 tsp ground black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp pink Himalayan salt
- 1 1/2 tsp Tajin
- 13.5 oz canned coconut milk full fat
- sliced avocado
- sliced jalapeno
- dairy-free or dairy sour cream
- dairy-free or dairy shredded cheese
- grain-free or regular tortilla chips
- Frito chips
- plantain chips
- fresh chopped cilantro
Slow Cooker Instructions:
Add all ingredients (except the coconut milk) to a 4 quart or larger slow cooker and place the lid on.
Cook on high 5 hours or low 7 hours.
Once cooked, remove the lid and turn the heat off.
Remove the chicken, shred between two forks and stir back in.
Add in the can of coconut milk and stir well to combine.
Serve with any desired garnishes and enjoy!
Instant Pot Instructions:
Add all ingredients (except the coconut milk) to an Instant Pot pressure cooker and place the lid on.
Set the steam release valve to the sealing position and select manual, high pressure, and adjust the time to 40 minutes.
Once the cooking cycle is complete, quick-release the pressure, shred the chicken and stir in the coconut milk.
Serve hot with any desired garnishes and enjoy!
Stove Top Instructions:
Add all ingredients except the coconut milk to a large stockpot or dutch oven and simmer on medium-high heat until the chicken and veggies are cooked through. (About 20-30 minutes).
Once the ingredients are cooked and tender, shred the chicken and stir in the coconut milk.
Serve with any desired garnishes and enjoy!
This Paleo Slow Cooker Chicken Tortilla Soup makes an absolutely delicious meal for leftover lunches!
Store in an airtight container and take it to work with you for a fast, healthy, and delicious lunch meal that will keep you full for hours.
Can also be frozen in an air-tight container to enjoy later!
Shared at What’s for Dinner
Shared at Meal Plan Monday
Also shared at Weekend Potluck
View at Full Plate Thursday