Paleo Chicken Tortilla(free) Soup



Thanks to Pinterest, tonight I made this amazing soup.  It’s so delicious I should describe it as sinful.  But it’s not!!!  It’s healthy and Paleo!!!  Woot Woot!!  I didn’t take many pics of the process because I was doing other things at the same time like cleaning and cooking lunch.  So my hands were never clean enough to pick up the phone/camera to snap a few more pics.  The ones I took are…ehhhh and don’t do the soup justice.  But take my word for it…this soup is D.E.L.I.C.I.O.U.S!!  A tad tangy and a tad spicy!

Here is what you will need:

3 pounds chicken breasts (I only used 2…but wish I had used 3)

3 Tbsp of Coconut Oil

3 Tsp of fajita or taco seasoning (to keep it healthy and paleo…make your own like this recipe I used)

1 large or 2 medium onions, diced

6 cloves garlic, minced

2 jalapeno peppers, diced

2 poblano peppers, diced

2 quarts (8 cups) chicken stock

28oz can of fire roasted tomatoes (to be healthy…use organic that states they used BPA-free lined cans, or fire roast your own)

Juice of 2 limes

1 Cup cilantro, chopped

Avocado and fresh cilantro for garnish



1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.

2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve with avocado and cilantro on top.

I am not gonna lie…I wanted to top it all off with cheese, sour cream, and tortilla slices.  But because I didn’t…I could eat two whole bowls…guilt free.  And that my friends, is DELICIOUS!!