Name: Paleo Chicken Tortilla Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 lb chicken breast (boneless, skinless) (Thighs can be used for more fat and deeper flavor.); 1 ea onion, chopped (yellow or white); 2 cloves garlic, minced; 1 ea bell pepper, chopped (any color); 14.5 oz can diced tomatoes (no-salt-added if preferred); 4 cups chicken broth (use low-sodium to control salt) (Homemade chicken stock adds depth.); 1 tsp ground cumin; 1 tsp chili powder (Add 1/4–1/2 tsp smoked paprika for heat.); to taste salt and pepper (Adjust seasoning at the end.); 1 ea avocado, diced (For garnish, add fresh right before serving.); to taste fresh cilantro (For garnish.)

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I grew up on bold, brothy soups that warmed the kitchen and fed a hungry family — this Paleo Chicken Tortilla Soup is that kind of comfort, without the corn chips or gluten. It’s a slow-cooker, weeknight-friendly bowl of shredded chicken, tomatoes, peppers and warming spices finished with creamy avocado and fresh cilantro. If you want something cozy, Whole30-friendly, and easy to prep in the morning, this is a winner — and it pairs nicely with richer variations like a creamy chicken tortilla soup when you want a different texture.

What makes this recipe special

This soup takes classic chicken tortilla flavors — cumin, chili, tomatoes, avocado — and keeps them Paleo-friendly by skipping chips and dairy. Using a crock pot turns prep work into a slow, hands-off simmer that yields tender, shreddable chicken and a broth that’s bright but comforting.

"I made this on a rainy Sunday and the house smelled like a restaurant; the chicken shredded perfectly and the avocado finish was brilliant." — a happy home cook

This section is great for busy weeknights, meal-prep lunches, or when you need an easy Whole30 / grain-free dinner. If you want a richer sauce or gravy approach instead, my notes below link to another slow-cooker chicken recipe that uses a different technique: best crockpot chicken and gravy.

The cooking process explained

Step-by-step overview: you’ll layer raw chicken and aromatics in the crock pot, add canned tomatoes and broth, season with cumin and chili powder, then let the low heat do the work. After cooking, remove and shred the chicken, return it to the pot, and finish with fresh garnishes. Total hands-on time is about 10–15 minutes; active time is minimal.

What to expect:

Prep: 10–15 minutes (chop onion, pepper, mince garlic, dice avocado)
Cook: 6–8 hours on low or 4 hours on high
Finish: shred chicken and garnish
For a slight twist on greens in soups that cook quickly, check inspiration from a lighter leafy-soup approach like this bok choy chicken soup.

What you’ll need

Key ingredients

1 lb chicken breast (boneless, skinless)
1 onion, chopped (yellow or white)
2 garlic cloves, minced
1 bell pepper, chopped (any color)
1 can (14.5 oz) diced tomatoes (no-salt-added if preferred)
4 cups chicken broth (use low-sodium to control salt)
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 avocado, diced (for garnish)
Fresh cilantro (for garnish)

Ingredient notes and swaps:

Chicken: thighs can replace breasts for more fat and deeper flavor; increase cook time slightly if using bone-in pieces.
Broth: homemade chicken stock adds depth; bone broth boosts protein.
Spice level: add 1/4–1/2 tsp smoked paprika or a pinch of cayenne for heat.
To mimic tortilla crunch when not strictly Paleo, crisp plantain chips or crushed roasted jicama crisps are a good grain-free option.

Step-by-step instructions

Place the chicken breasts in the bottom of a 4–6 quart crock pot.
Add the chopped onion, minced garlic, and chopped bell pepper on top of the chicken.
Pour in the diced tomatoes (with their juices) and the chicken broth.
Sprinkle the cumin, chili powder, salt, and pepper evenly over the mixture. Stir gently to combine the spices with the vegetables and liquid.
Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the chicken is fully cooked and tender.
Carefully remove the chicken to a cutting board, shred it with two forks, then return the shredded meat to the crock pot and stir to combine.
Serve immediately in bowls and top each serving with diced avocado and fresh cilantro.

If you prefer a soup with rice-like heartiness, you can adapt the serving to be rice-forward similar to a classic chicken and rice soup, but keep in mind that rice isn’t Paleo.

Best ways to enjoy it

Bowl-style with lots of avocado and cilantro, a squeeze of lime, and extra hot sauce on the side.
Serve with a crisp salad and roasted vegetables for a fuller Paleo dinner.
For a party, offer toppings in bowls — sliced jalapeños, chopped green onions, diced tomatoes, and lime wedges — so guests can customize.
For a heartier meal, spoon the soup over cauliflower rice or serve alongside roasted sweet potato wedges.

Storage and reheating tips

Refrigerate: Cool the soup within two hours and store in an airtight container for up to 3–4 days.
Reheat: Gently reheat in a saucepan over medium-low heat, stirring occasionally. If refrigerated, the avocado should be added fresh to each serving (don’t reheat avocado).
Freeze: Freeze portions in freezer-safe containers for up to 3 months. Leave a little headspace; thaw overnight in the fridge before reheating.
Food safety: ensure shredded chicken reaches 165°F (74°C) when reheating. Discard any leftovers left at room temperature over two hours.

Pro chef tips

Don’t skip the salt: low-sodium broth is fine, but taste at the end and adjust seasoning — slow cooking can dull spices slightly.
Shred warm chicken: it pulls apart more easily right after cooking. If you wait until it’s cold, it can be stringy.
Bright finish: a squeeze of fresh lime right before serving lifts the whole bowl.
Texture tweak: for a thicker broth, remove 1 cup of the hot liquid, mash it with a fork or whisk with a spoonful of almond butter (if tolerated) and return to the pot.
Time-saver: chop veggies the night before and store them in the fridge to drop straight into the crock pot in the morning.

Creative twists

Smoky chipotle: add 1 chipotle in adobo (minced) for smoky depth.
Add corn-free “tortilla” strips: thinly sliced and baked jicama or plantain strips add crunch.
Vegetarian-ish swap: replace chicken with firm roasted cauliflower and vegetable broth for a plant-forward bowl.
Green chili version: swap diced tomatoes for fire-roasted green chiles and add chopped zucchini for a Southwestern green stew.
Make it citrusy: top with grapefruit segments for an unexpected bright note.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes. If using frozen chicken, increase cooking time and ensure the crock pot reaches safe cooking temperatures quickly; on HIGH it may take longer than 4 hours. For best texture and food safety, thaw in the refrigerator overnight when possible.

Q: Is this soup Whole30 or Keto-friendly?
A: The recipe is Paleo and easily Whole30-friendly if your broth and canned tomatoes contain no added sugars. It’s also low in carbs and can fit a Keto plan depending on portion sizes and toppings (avoid high-carb sides).

Q: Can I make this on the stove instead?
A: Absolutely. Simmer in a large pot: cook onions and peppers briefly in a tablespoon of oil, add garlic, tomatoes, broth and chicken, then simmer gently for 30–40 minutes until chicken reaches 165°F and shreds easily.

Q: How thick will the broth be?
A: It’s brothy and not creamy — if you prefer a thicker chowder-like texture, blend a cup of the soup and stir it back in to thicken naturally.

Q: Any tips for avocado garnish so it stays green?
A: Toss diced avocado in a small squeeze of lime juice right before garnishing; serve immediately. Avoid tossing avocado into the pot long-term as it will soften and darken.

Conclusion

If you want more Paleo-friendly takes on tortilla-style soups, this recipe is a simple, low-effort approach that still delivers big flavor. For additional Paleo adaptations and inspiration, I recommend checking a detailed Paleo version for additional tips on ingredients and seasoning in this Paleo Chicken Tortilla Soup (Whole30, Keto) | The Healthy Consultant guide, and a related grain-free take in this Chicken Tortilla-Less Soup {Paleo, Whole30} post.