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This hearty chicken tortilla-less soup packs in loads of Mexican flavors and spice while keeping it paleo, Whole30 and low in carbs. Experiment with your favorite garnishes for a healthy delicious soup you’ll want on repeat!
We are still DEEP in soup season and healthy, hearty flavor packed soups are always a hit anyway!
I have a recipe for chicken enchilada soup, and this new one today is similar to that flavor wise, but simplified.
This recipe uses simple ingredients and doesn’t take long to make at all!
I made it on the stovetop in a dutch oven, which is my favorite method for soup.
It comes together quickly, and for the precooked chicken you can use a rotisserie chicken to cut down on cooking and mess!
Let’s get into the details so you can make it ASAP!
What You Need to Make This Chicken Tortilla Less Soup
The ingredient list includes all garnishes as well – choose your favorites!
avocado oil or olive oilfresh onion and garlicbell peppersSea salt and black pepperarrowroot starch or tapiocachicken broth or bone brothfire roasted diced tomatoes chopped green chilesground cuminchili powdercooked, shredded chickenJuice of 1 large limenutritional yeast, optional (for flavor)Avocado, sliced, for garnish Cilantro, chopped, for garnish Chopped red onion, for garnish
How to Make Chicken Tortilla-less Soup
Heat the oil in a large stock pot over medium heat.
Add the onion and saute for 3 minutes, or until translucent and fragrant. Add the garilc and peppers, sprinkle with sea salt and pepper and saute for an additional 3-5 minutes until soft and fragrant.
Sprinkle the mixture with the arrowroot or tapioca and stir to coat. Slowly pour in the chicken broth, stirring to combine with the veggie mixture.
Stir in the diced tomatoes, green chiles, cumin and chili powder. Bring to a boil, stirring occasionally. The soup will thicken as it cooks.
Add the chicken, reduce heat to medium-low and let the soup simmer uncovered for 5 minutes, stirring occasionally.
Stir in the lime juice and nutritional yeast (if using), then taste the soup and season with salt as desired. Simmer for 5 more minutes or longer, if desired.
Serve hot garnished with avocado, red onion and cilantro, plus the Whole30 sour cream (optional, see below).
How to Make Whole30 Sour Cream
In a small bowl, whisk together the coconut cream with the lemon juice and a pinch of sea salt, to taste.
See the recipe box below for the exact amounts to use for each ingredient.
It should taste similar to sour cream! I really like using the 365 brand from Whole Foods both for creamy texture and the mildest flavor.
I hope you love this soup as much as my family and I do!
Grab your favorite dutch oven and your ingredients because it’s time to cook – let’s go!
Chicken Tortilla-Less Soup {Paleo, Whole30}
Chicken Tortilla-Less Soup {Paleo, Whole30}
This hearty chicken tortilla-less soup packs in loads of Mexican flavors and spice while keeping it paleo, Whole30 and low in carbs. Experiment with your favorite garnishes for a healthy delicious soup you’ll want on repeat! Prep Time: 15 minutesCook Time: 25 minutesServings: 6 servings
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Ingredients
2tablespoonsavocado oil1medium oniondiced3clovesgarlicminced2medium bell peppersdicedSea salt and black pepper2tablespoonsarrowroot starch3cupschicken broth or bone broth28ozcan fire roasted diced tomatoes4oz canchopped green chiles1teaspoonground cumin1tablespoonchili powder3cupscooked shredded chicken(about 1 1/2 lbs boneless breasts or thighs)Juice of 1 large lime 2tablespoonsnutritional yeastoptional (for flavor)Sea salt to tasteAvocadosliced, for garnishCilantrochopped, for garnishChopped red onionfor garnish
Optional Coconut Cream Sour Cream
3/4cupcoconut cream*2teaspoonslime juice or lemon juiceSea saltto taste
Instructions
Heat the oil in a large stock pot over medium heat.Add the onion and saute for 3 minutes, or until translucent and fragrant. Add the garilc and peppers, sprinkle with sea salt and pepper and saute for an additional 3-5 minutes until soft and fragrant.Sprinkle the mixture with the arrowroot or tapioca and stir to coat. Slowly pour in the chicken broth, stirring to combine with the veggie mixture.Stir in the diced tomatoes, green chiles, cumin and chili powder. Bring to a boil, stirring occasionally. The soup will thicken as it cooks.Add the chicken, reduce heat to medium-low and let the soup simmer uncovered for 5 minutes, stirring occasionally.Stir in the lime juice and nutritional yeast (if using), then taste the soup and season with salt as desired. Simmer for 5 more minutes or longer, if desired.Serve hot garnished with avocado, red onion and cilantro, plus the Whole30 sour cream (optional, see below).
Optional Coconut Cream Sour Cream:
In a small bowl, whisk together the coconut cream with the lemon juice and a pinch of sea salt, to taste. It should taste similar to sour cream.**
Recipe Notes
*I recommend using 365 brand for the best texture and flavor.
**Alternatively, you can use a dairy free sour cream like Forager Project. Check ingredients for Whole30 compatibility if needed.
Nutrition
Calories: 253kcalCarbohydrates: 16gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 53mgSodium: 401mgPotassium: 380mgFiber: 4gSugar: 6gVitamin A: 2224IUVitamin C: 61mgCalcium: 73mgIron: 3mg
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Want More Whole30 and Paleo Friendly Soups? Try One of These!
Zuppa Toscana
Chicken Spinach Artichoke Soup
Thai Chicken Soup
Chicken Enchilada Soup
Bacon Cheeseburger Soup
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