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 oil
- fresh onion and garlic
- bell peppers
- Sea salt and black pepper
- arrowroot starch or tapioca
- chicken broth or bone broth
- fire roasted diced tomatoes
- chopped green chiles
- ground cumin
- chili powder
- cooked, shredded chicken
- Juice of 1 large lime
- nutritional 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}
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium bell peppers diced
- Sea salt and black pepper
- 2 tablespoons arrowroot starch
- 3 cups chicken broth or bone broth
- 28 oz can fire roasted diced tomatoes
- 4 oz can chopped green chiles
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 3 cups cooked shredded chicken (about 1 1/2 lbs boneless breasts or thighs)
- Juice of 1 large lime
- 2 tablespoons nutritional yeast optional (for flavor)
- Sea salt to taste
- Avocado sliced, for garnish
- Cilantro chopped, for garnish
- Chopped red onion for garnish
Optional Coconut Cream Sour Cream
- 3/4 cup coconut cream*
- 2 teaspoons lime juice or lemon juice
- Sea salt to 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
Want More Whole30 and Paleo Friendly Soups? Try One of These!
Chicken Spinach Artichoke Soup
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Made this today. It is cold here in NC today. It was perfect! We are not Paelo so I added butter to my avocado oil when sautéing my veggies. I did add arrowroot for the thickener. We did add dairy sour cream to the top!! I love your recipes and love learning new things. This was amazing!
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The nutritional yeast kicked the flavor up even more! So good!
I didn’t make the sour cream but the soup was delicious! I added grain free tortilla chips and it was perfect!
Yum! So, so good! Hubby loved it, and we both had more than one bowl. The flavors are everything you’d expect in the traditional dish, and it’s such a plus that it can be made Whole 30.
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