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tortilla soup pot and bowl
Sarah Erickson

Paleo Chicken Tortilla Soup - Instant Pot and Slow Cooker

One of the easiest soups to make that comes together in under 30 minutes! Lots of whole foods and fresh ingredients makes this a great healthy option and accommodates various dietary restrictions.
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Prep Time 30 minutes
Servings: 8
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Shredded chicken - 3 cups cooked and shredded chicken about 1 1/2 boneless chicken breast or thighs
  • 2 TBS avocado oil
  • 1 medium white or yellow onion diced
  • 2 medium bell peppers diced
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 1-3 tsp chili powder
  • 2 TBS arrowroot starch
  • 4 cups chicken broth
  • 1-14 oz can diced tomatoes
  • 4 oz can diced green chiles
  • 3 cups cooked and shredded chicken
  • juice of 1 large lime
Optional Garnishes:
  • avocado slices
  • sliced jalapenos
  • sliced green onions
  • fresh cilantro
  • grain-free tortilla chips
  • lime wedges
  • sour cream

Method
 

  1. Add avocado oil, bell peppers and onions to a Dutch oven.
  2. Once the bell peppers and onions have softened (3-5 minutes), add garlic, salt, pepper, cumin and chili powder and saute for 30-60 seconds being careful not to burn the garlic.
  3. Add arrowroot powder and stir to fully combine.
  4. Add in broth, tomatoes, green chiles and shredded chicken.
  5. Simmer for 15-20 minutes to allow the flavors to come together.
  6. Add the juice from one lime. Give it a taste test and adjust seasonings if need.