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Paleo Chicken Tortilla Soup —EASY, creamy, healthy, and loaded with flavor! This Mexican crock pot meal is perfect for busy weeknights! Whole30, low carb, and Keto too!
This paleo and whole30 chicken tortilla soup is perfection. It’s extremely versatile, healthy, and easy to freeze or meal prep.
It’s also light enough so that you can have it in the spring or summer, and cozy enough for those chilly winter months.
There is a slow cooker and instant pot option below to choose your cooking method. I personally love using my slow cooker, as it’s so easy to dump all the ingredients in and leave it alone until it’s done. Enjoy!
Place lid on slow cooker and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
Remove chicken breast from the slow cooker and shred.
Serve warm and fill your bowl with your favorite toppings.
How To Make In The Instant Pot
To make this paleo chicken tortilla soup in the instant pot, start by turning on the saute function. Add oil, and saute the garlic and onions for 2-3 minutes.
Turn the saute function off, and add the diced tomatoes, green chiles, coconut milk, lime juice, bone both, cumin, cilantro, chili powder, and chicken breast. Stir, and place the lid on the instant pot.
Set the instant pot setting to HIGH and cook for 14 minutes. Place steam valve to “sealing”. When the timer goes off, you can either let the pressure out manually, or let it release naturally.
Transfer the chicken breast to a plate and shred with two forks. Add the chicken back into the instant pot and give everything a good stir. Serve immediately. Use a ladle to fill your bowl, and top your soup with your favorite toppings.
Freeze – If you want to freeze your whole 30 chicken tortilla soup to eat later on, wait till soup is cooled and place it in a freezer-safe container. Store in the freezer for up to 3 months. To reheat, place it in the refrigerator overnight to thaw. Reheat it on the stove top or in your slow cooker on the “warm” or “low” settings.
Let’s Talk Toppings
Now it’s time to get creative with your toppings. To keep it Paleo, I top my bowl of chicken tortilla soup with chopped fresh cilantro, extra lime juice, and avocado slices. If you don’t have any toppings on hand, I promise the recipe will taste delicious without.
If I’m wanting tortilla chips I’ll then add some Siete Tortilla Chips as well. These are grain free, gluten free, soy free, and dairy free. They are made with a base of coconut and cassava flour, and then fried in avocado oil. I’m obsessed.
My fiance however does not have any dietary restrictions so he’ll top his with full fat grass-fed cheese, greek yogurt, and loads of avocado. Some other topping ideas include: plantain chips, sour cream, hot sauce, jalapenos, corn, and black beans.
Paleo Chicken Tortilla Soup —EASY, creamy, healthy, and loaded with flavor! This Mexican crock pot meal is perfect for busy weeknights! Whole30, low carb, and Keto too!
Place chicken, tomatoes, green chiles, coconut milk, lime juice, garlic, yellow onion, bone broth, cumin, cilantro, and chili powder into slow cooker. Stir to combine.
Place lid on slow cooker, and cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours.
Remove chicken breast from the slow cooker and transfer to a plate. Shred the chicken with two forks and return the chicken to the slow cooker.
Optional add-ins/toppings (not paleo/whole30): black beans, corn, tortilla chips, sour cream/greek yogurt, cheese. If you add a can of black beans and/or corn, use only 1 can of diced tomatoes.
I made this soup on the stove using pre-made shredded chicken, added a bell pepper, and doubled the cumin. This is hands down the best Whole30 soup I’ve tried so far! I think it’s the subtle sweetness of the coconut milk…
For the stovetop adaptation: sauté your onion (and bell pepper in my case) until the onions are almost translucent. Add the garlic. Once fragrant, add the remaining ingredients and stir. Super simple!
I will definitely be making this beyond Whole30. Thank you for this recipe!
Have made this recipe a few times. So easy and delicous and healthy too! Highly recommend giving it a try. I did make one change the last time I made it – added more broth so that it was more like a soup and less like a stew.
Perfect recipe. It was delicious.
★★★★★
I made this soup on the stove using pre-made shredded chicken, added a bell pepper, and doubled the cumin. This is hands down the best Whole30 soup I’ve tried so far! I think it’s the subtle sweetness of the coconut milk…
For the stovetop adaptation: sauté your onion (and bell pepper in my case) until the onions are almost translucent. Add the garlic. Once fragrant, add the remaining ingredients and stir. Super simple!
I will definitely be making this beyond Whole30. Thank you for this recipe!
★★★★★
Abby, how can I print your recipe without the ads?
Have made this recipe a few times. So easy and delicous and healthy too! Highly recommend giving it a try. I did make one change the last time I made it – added more broth so that it was more like a soup and less like a stew.
★★★★★
Any chance there’s an instant pot conversion?
Delicious! Thanks for sharing. The coconut milk and lime juice put it over the top!
★★★★★
Delicious! Thanks for sharing. The coconut milk and lime juice put it over the top!
★★★★★
Sooooo goooood. Loved it🙌
★★★★★
How much is one serving? 1 cup?
It is for 1 bowl 🙂