New Favorite Recipe Paleo Chicken Tortilla-less Soup

Thank you Pinterest for helping me find the recipe for Paleo Chicken Tortilla-less soup. I absolutely love this recipe, it’s easy to make and tastes amazing!  You can make it your own by adding other ingredients like hominy.

Paleo Chicken Tortilla-less Soup

Ingredients

3 pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
3 tablespoons of oil of your choice, divided (we used coconut oil)
2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
1 large or 2 medium onions, diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1-2 poblano peppers, diced
2 quarts (8 cups) chicken stock
1 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
Juice of 2 limes
1 cup cilantro, chopped
avocado and fresh cilantro for garnish

Directions

1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.

2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!

References:     Julie, F. N.p.. Web. 18 Sep 2013. <www.keyingredient.com>.

51 comments

  1. Thanks for stopping by the site! I am glad you enjoyed the recipe, feel free to share any other healthy delicious meals you and your family enjoy as well. I am always looking for new things to try.

  2. Thanks for the great recipe! I added chili powder to mine (we like our food really spicy!), and let it simmer for about 30 minutes after boiling to mix all the flavors. I’ve made it twice so far, and will definitely make it again.

  3. Made this today, came out super yummy and very flavorful!! Will definitely be making this again. Perfect soup for a cool fall evening!

  4. This soup was too broth-y and sweet for my taste. I think sweet from the limes or maybe the fire roasted tomatoes. I had to add cheese to my bowl, which I’m sure is not paleo but it still is low-carb, which is what I was looking for 🙂 My boyfriend liked it and he doesn’t like tomatoes so I’m happy I attempted this recipe.

  5. Hello!! Sounds delicious, I can’t wait to make! Do you think I would be able to throw all the ingredients into a cockpit and hope for the best?!

  6. Do you have the nutritional information for this recipe? I want to add it do my daily nutrition log.

  7. Read through the recipe and sounds good. Will add it to my list. As I didn’t see anyone else suggest it I will, when the chicken is hot, as long as it is boneless (or bones removed) you can put it in a kitchen aid mixer bowl and shred it with the paddle attachment. Takes about 5-10 seconds on low.

  8. This is AMAZING soup!!! I like using the S&W petite diced tomatoes with sweet onion and garlic… I threw it all in a crockpot before the Superbowl and it was all gone by the end! Making it again tomorrow night.

  9. Great recepi!!! Very yummy!!
    I was missing the crunchy factor of fry tortillas but, I used fry plantains (tostones) in Coconut O instead!!!
    Thanks for sharing!!

  10. Hello Theresa,

    I made mine in the crock pot and was able to feed a family of three for dinner one night and then take it for lunch the rest of the week. Hope that helps. 🙂

  11. WOW! I admit, I was doubtful of this soup as it came together, thinking it was too simple to be very good. But first bite was out of this world – so full of flavor! I couldn’t believe it. Thank you so much! I did add a little dried oregano to balance out the brightness a bit. I will again next time, when sautéing the onions. But it could have easily gone without.

    I’ve just embarked on the paleo journey with a friend, and it’s encouraging to know there are eat easy, flavorful, satisfying recipes out there like this one. Thanks again! 🙂

  12. Love this recipe! We used an already cooked rotisserie chicken and shredded it with a local southwest seasoning. We also used hatch chilis instead of the jalapeño and poblano (since they’re in season right now). We added shredded zucchini, smoked paprika, and cayanne pepper. Delicious and easy to make!

  13. Hi Amy,
    Thanks for stopping by and sharing your twist on the New Favorite Recipe Paleo Chicken Tortilla-less Soup. I am glad you enjoyed it 🙂

  14. Made this today on a cold & snowy day. I just tasted it ant it’s delicious! So glad I made it. My husband is following a somewhat paleo diet so this will be a perfect dish for him to go to. I can’t wait for him to try it.
    Thanks for the wonderful recipe.

  15. For super easy shredding, put the cooked, hot chicken in a standing mixer (KitchenAid or the like) with the paddle beater. Beat for a minute or two and you’ll have perfectly shredded chicken! Works really well on beef and pork as well.

Leave a Reply

Your email address will not be published. Required fields are marked *