Paleo Chicken Tortilla Soup

Warm up with this hearty and flavorful Paleo Chicken Tortilla Soup, a wholesome, dairy-free twist on the classic comfort food. Packed with tender shredded chicken, vibrant vegetables, and the smoky depth of fire-roasted tomatoes, this soup is seasoned to perfection with lime juice, cumin, and paprika. Instead of traditional tortilla strips, enjoy the satisfying crunch of salted plantain chips, keeping this recipe gluten-free and paleo-friendly. Ready in just 45 minutes, it’s a quick and nutritious meal perfect for weeknights or cozy gatherings. Garnish with creamy avocado, fresh cilantro, and lime wedges for a pop of flavor and color. This paleo soup is guaranteed to be a crowd-pleaser that’s as nourishing as it is delicious!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and diced
• 1 medium bell pepper, diced
• 1 pound chicken breasts, boneless and skinless
• 4 cups chicken broth
• 1 can (14 ounces) fire-roasted diced tomatoes
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium avocado, sliced
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges
• 1 cup salted plantain chips (as a tortilla substitute)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.

Step 4

Add the diced bell pepper and cook for 3 more minutes.

Step 5

Push the vegetables to the sides of the pot and add the chicken breasts. Sear the chicken for 3-4 minutes on each side, until lightly browned but not cooked through.

Step 6

Pour in the chicken broth and fire-roasted diced tomatoes, stirring to combine.

Step 7

Add lime juice, ground cumin, paprika, sea salt, and black pepper to the pot. Mix well.

Step 8

Bring the soup to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through.

Step 9

Remove the chicken breasts from the pot and shred using two forks. Return the shredded chicken to the soup and stir.

Step 10

Season the soup with additional salt and pepper if needed.

Step 11

Serve the soup hot, garnished with sliced avocado, chopped cilantro, and lime wedges.

Step 12

Top with salted plantain chips for a crunchy tortilla-like texture.

Nutrition Facts

Serving size	(2550.7g)

Amount per serving	% Daily Value*
Calories	2160.2

Total Fat 100.5g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6138.1mg	0%
Total Carbohydrate 146.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 32.8g
Protein 169.6g	0%

Vitamin D 4.5IU	0%
Calcium 336.4mg	0%
Iron 16.7mg	0%
Potassium 4785.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 31.3%

Carbs: 27.0%