Jump to Recipe Whole 30Nut FreeEgg FreeNo Added Sugar
This creamy paleo chicken enchilada soup is packed with flavor, healthy, and so hearty and filling. It comes together in just 30 minutes and is perfect for weeknights. Whole30 compliant, dairy-free, so comforting!
Who says you need dairy to make a creamy soup?! Recreating comfort foods is something I’ve come to love to do on this blog!
Sure – we all know cheese tastes great. BUT just because you’re avoiding it for health reasons doesn’t mean you have to feel deprived of all things delicious! This chicken enchilada soup contains no dairy of any kind but is still packed with flavor, and yes – it’s actually creamy.
A Whole30 enchilada sauce from Siete Foods (which is coming soon and I will link it here as soon as it’s available!) made this soup incredibly quick and easy to throw together since you don’t have to make your own enchilada sauce.
If you want to prepare your own paleo and Whole30 friendly enchilada sauce, I recommend using this recipe from Against All Grain. Most store bought brands that I’ve found contain cornstarch and/or sugar unfortunately – but if you don’t mind cornstarch you can try this sauce from Whole Foods.
What You Need to Make Chicken Enchilada Soup:
I used chicken thighs for the cooked chicken, but you can use any chicken you want – breasts, thighs, rotisserie (Whole30 compliant if you need!) or anything else.
Note: If you’re making the enchilada sauce yourself, I recommend doing it the day before to save time!
avocado oiloniongarlicbell peppersSea salt and black pepperTapioca or arrowroot flour chicken broth or bone brothred enchilada sauce, Siete Foods brand or homemade (for Whole30)1 (14-ounce) can diced tomatoes, fire roasted 1 (4-ounce) can chopped green chilesground cumincooked, shredded chickencoconut cream nutritional yeast lime juice (or lemon juice) Avocado, sliced for garnish Cilantro, chopped, for garnish
How to Make Paleo Chicken Enchilada Soup
First, make sure you have all our ingredients in front of you, prepped, and ready to go. The soup will cook fast so it helps to be ready, have cans opened, spices measured, etc.
Heat the oil in a large stock over medium-high heat. Add the onion and sauté 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 tapioca or arrowroot and stir to coat. Slowly pour in the chicken broth, stirring, and stir well to completely combine.
Stir in the enchilada sauce, diced tomatoes, green chiles, and cumin, and stir until combined. Bring to a boil, stirring occasionally (the soup will thicken as it cooks).
Add the chicken and reduce heat to medium-low. Let the soup simmer uncovered for 5 minutes, stirring occasionally.
While the soup simmers, whisk together the coconut cream, nutritional yeast, and lime juice. Stir the mixture into the simmering soup to combine well. Taste the soup and season with salt as desired and allow to simmer 5 more minutes or longer, if desired. Garnish and serve hot!
Can I Sub Something Else in For the Coconut Cream?
A question I receive again and again is if the coconut cream can be omitted or replaced with something. Most of the time, it’s because the person isn’t a fan of coconut flavor and doesn’t want the whole recipe tasting like coconut!
First, I can assure you that a small amount of coconut cream, combined with all the other flavors, won’t overpower the taste of the soup. That said, if you hate coconut, can’t have it, or don’t have it on hand, you can easily omit it from this soup. You can replace it with plain nut pods, plain unsweetened almond milk, or any other dairy free milk you prefer.
Additionally, if you CAN have dairy, heavy cream would be the way to go here. Along with cheese. Yes, if you can eat dairy you’ll probably want to add cheese to this soup so go for it!
Toppings for Chicken Enchilada Soup
Now for the fun part – toppings! Let’s start with Whole30 options first. You’ll definitely want to add some cilantro and avocado, or even make some easy guac and put a big scoop of it on top 🙂
To keep it paleo you can also add some grain free tortilla chips (although this is not Whole30!) The crunch and flavor will go perfectly with the creamy soup and avocado! And once again if cheese is okay – some melty cheddar would be great stirred in.
I hope you’re ready for a totally DEEELISH creamy paleo chicken enchilada soup that’s quick, easy, and sure to become a new favorite! Grab your ingredients and a soup pot and let’s go!
Chicken Enchilada Soup {Paleo, Whole30}
Chicken Enchilada Soup {Paleo, Dairy-Free, Whole30}
This creamy paleo chicken enchilada soup is packed with flavor, healthy, and so hearty and filling. It comes together in just 30 minutes and is perfect for weeknights. Whole30 compliant, dairy-free, so comforting! Prep Time: 10 minutesCook Time: 20 minutesCourse:Dinner, Lunch, Main Course, SoupCuisine:dairy-free, low carb, Paleo, Whole30Keyword:chicken, dairy free, enchilada, soup, whole30Servings: 6 servings
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Ingredients
2tbspavocado oil1medium oniondiced3clovesgarlicminced2medium bell peppersdicedSea salt and black pepper2tbsptapioca flouror arrowroot 3cupschicken broth or bone broth1 1/4cupsred enchilada sauce siete brand or homemade114-ounce candiced tomatoes, fire roasted14-ounce can chopped green chiles3/4tspground cumin3 – 3 1/2cupscooked shredded chicken (about 1 1/2 lbs boneless breasts or thighs)1/4cupcoconut cream2Tbspnutritional yeast2tsplime juiceor lemon juiceSea salt to tasteAvocadosliced for garnishCilantrochopped, for garnishGrain free tortilla chipsSiete brand if desired (not Whole30)
Instructions
Heat the oil in a large stock over medium-high 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, and stir well to completely combine.Stir in the enchilada sauce, diced tomatoes, green chiles, and cumin, and stir until combined. 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.While the soup simmers, whisk together the coconut cream, nutritional yeast, and lime juice. Stir the mixture into the simmering soup to combine well. Taste the soup and season with salt as desired and allow to simmer 5 more minutes or longer, if desired. Serve hot garnished with avocado and cilantro if desired.
Nutrition
Calories: 367kcalCarbohydrates: 14gProtein: 37gFat: 19gSaturated Fat: 6gCholesterol: 118mgSodium: 1293mgPotassium: 647mgFiber: 3gSugar: 6gVitamin A: 1626IUVitamin C: 62mgCalcium: 37mgIron: 2mg
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Want More Whole30 Soup Recipes? Try One of These!
Whole30 Zuppa Toscana
Bacon Cheeseburger Soup
Turkey Meatball Zoodle Soup
Instant Pot Chicken Rice Soup
Stuffed Pepper Soup in the Instant Pot
Paleo Taco Soup
Beef Chili with Bacon
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