Paleo Chicken Tortilla Soup
A comforting Paleo Chicken Tortilla Soup that combines shredded chicken, tomatoes, peppers, and warming spices, finished with creamy avocado and fresh cilantro, all made easily in a slow cooker.
Ingredients
Main 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.
Spices
- 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.
Garnishes
- 1 ea avocado, diced For garnish, add fresh right before serving.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve immediately in bowls and top each serving with diced avocado and fresh cilantro.
Notes
For a heartier meal, spoon the soup over cauliflower rice or serve alongside roasted sweet potato wedges. Keep in mind the storage and reheating tips to ensure freshness.