Paleo Chicken Tortilla Soup

My Favorite Weeknight Paleo Chicken Tortilla Soup

As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Paleo Chicken Tortilla Soup recipe has become a staple in our house. It's so easy to throw together, requires minimal cleanup (a huge plus!), and is packed with flavor. Forget those complicated recipes that demand hours of prep time – this one’s a game-changer. The best part? It's completely adaptable to what I have on hand. Sometimes I add a bit more jalapeno for extra spice, other times I’ll swap the carrots for sweet potatoes – the possibilities are endless!

The beauty of this soup is its simplicity. It’s a one-pot wonder, meaning less washing up and more time for family. I usually prep the vegetables the night before to save even more time on busy weeknights. The flavors meld beautifully as it simmers, creating a rich and satisfying broth. The chicken is incredibly tender, and the addition of fresh cilantro and avocado adds a vibrant freshness that elevates the entire dish. Honestly, it's so flavorful that you won't even miss the traditional tortilla chips or cheese. The natural sweetness of the carrots and the slight kick from the jalapeno create a perfect balance that keeps my family coming back for more.

Beyond the Weeknight: This soup is also perfect for meal prepping. I often double the recipe and store the leftovers in individual containers for quick lunches throughout the week. It's also great for potlucks or gatherings – it’s a crowd-pleaser that’s both healthy and delicious. The versatility of this recipe is what makes it so appealing. I’ve even adapted it for slow cooker, making it the ultimate set-it-and-forget-it meal. Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a good, healthy, and flavorful meal, this Paleo Chicken Tortilla Soup is a must-try. Give it a go, and let me know what you think!

Tips and Variations:

• Spice it up: Add more jalapenos or a pinch of cayenne pepper for extra heat.
• Add some veggies: Feel free to experiment with other vegetables like zucchini, bell peppers, or spinach.
• Make it creamy: Stir in a dollop of full-fat coconut milk for a richer, creamier soup.
• Slow cooker magic: Simply transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
• Make it ahead: This soup tastes even better the next day, making it perfect for meal prepping.

This recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a perfect example of how simple ingredients can create a truly extraordinary meal. So go ahead, try it out, and enjoy the deliciousness!

Ingredients (again, for those who need a reminder!): olive oil, 1 tsp cumin, 1 tsp chili powder, 2 tbs tomato paste, 2 cups chopped celery, 2 large chicken breasts skin removed and cut into 1/2 inch strips, 1 28 oz can of diced tomatoes, 32 ounces organic chicken broth, 1 sweet onion diced, 2 jalepenos, de-seeded and diced, 2 cups of shredded carrots, 1 bunch of cilantro chopped fine, 4 cloves of garlic minced, sea salt & fresh cracked pepper to taste, 1-2 cups water

Step-by-step

• In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about ½ cup chicken broth.
• Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed.
• Then add all of your remaining ingredients and enough water to fill to the top of your pot.
• Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed.
• Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.
• Top with avocado slices and fresh cilantro.
• Enjoy!