Paleo Chicken Tortilla Soup
Dive into the hearty, flavor-packed world of Paleo Chicken Tortilla Soup, a healthier spin on the classic comfort dish that's perfect for clean eating enthusiasts. This gluten-free, dairy-free recipe swaps traditional tortilla strips for crunchy salted plantain chips, delivering the same satisfying texture with a paleo-friendly twist. Brimming with tender shredded chicken, fire-roasted tomatoes, and vibrant spices like cumin and paprika, this soup is a symphony of smoky, zesty, and savory flavors. Fresh garnishes of creamy avocado, chopped cilantro, and lime wedges add a refreshing, bright finish to every bowl. Ready in just 45 minutes, this one-pot meal is a wholesome and flavorful dinner choice that's as nutritious as it is delicious.
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Recipe Information
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)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.
Add the diced bell pepper and cook for 3 more minutes.
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.
Pour in the chicken broth and fire-roasted diced tomatoes, stirring to combine.
Add lime juice, ground cumin, paprika, sea salt, and black pepper to the pot. Mix well.
Bring the soup to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred using two forks. Return the shredded chicken to the soup and stir.
Season the soup with additional salt and pepper if needed.
Serve the soup hot, garnished with sliced avocado, chopped cilantro, and lime wedges.
Top with salted plantain chips for a crunchy tortilla-like texture.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 32.8 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4785 mg | 102% | |
*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.
