Name: Paleo Chicken Tortilla Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1 lb chicken breast (boneless, skinless) (Can swap for chicken thighs.); 1 medium onion, chopped (Yellow or white onion.); 2 cloves garlic, minced (Adjust according to taste.); 1 medium bell pepper, chopped (Any color of bell pepper.); 1 can (14.5 oz) diced tomatoes (No-salt-added if preferred.); 4 cups chicken broth (Low-sodium for better control over salt.); 1 tsp ground cumin; 1 tsp chili powder (Adjust for spiciness.); Salt and pepper to taste; 1 medium avocado, diced (For garnish.); Fresh cilantro (For garnish.)

I first made this slow-cooker Paleo Chicken Tortilla Soup on a rainy weeknight and it instantly became the kind of dinner I know I can rely on: simple prep, cozy flavors, and a clean ingredient list that fits paleo and Whole30-style eating. It’s essentially shredded slow-cooked chicken bathed in a spiced tomato broth and finished with fresh avocado and cilantro — all the satisfying soup vibes without the chips or dairy. If you enjoy other comforting chicken soups with bright finishes, you might also like my take on an avgolemono chicken soup for another weeknight option.

Why you’ll love this dish

This soup checks a lot of boxes: low-effort, family-friendly, and naturally gluten-free and paleo-compliant. The slow cooker does the heavy lifting — toss, set, and forget — which makes it ideal for busy weeknights or when you want dinner ready after errands. The spices (cumin and chili powder) give warmth without relying on processed sauces, and avocado plus cilantro add freshness that keeps each bowl bright.

“Comforting, easy, and surprisingly fresh — the avocado finish makes this feel both hearty and light.” — regular weeknight tester

For another simple, vegetable-forward chicken soup that’s great for meal prep, check out this bok choy chicken soup.

How this recipe comes together

Start by layering raw chicken and aromatics in the slow cooker, pour in tomatoes and broth, season, and cook low and slow. After shredding the chicken and returning it to the pot, you’ll have a rich, shred-ready broth that’s ready to serve. The overall process is very hands-off — total active time is mainly chopping and shredding.

If you like building flavor in one pot, techniques from a Cajun chicken pasta soup show how simple spice additions can transform a basic broth into something memorable.

What you’ll need

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 (low-sodium)
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 avocado, diced (for garnish)
Fresh cilantro (for garnish)

Notes:

Swap chicken thighs for juicier meat if you prefer — they hold up well to long cooking.
Use low-sodium broth so you can control final salt.
If you like a little heat, add a pinch of cayenne or a diced jalapeño.

Step-by-step directions

Place the chicken breasts in the bottom of the crock pot in a single layer.
Add the chopped onion, minced garlic, and chopped bell pepper on top of the chicken.
Pour the diced tomatoes (with their juices) and the chicken broth over the vegetables and chicken.
Sprinkle the cumin, chili powder, salt, and pepper evenly over the mixture and stir gently to combine just enough to distribute spices.
Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the chicken registers 165°F and is easy to shred.
Transfer the chicken to a cutting board, shred with two forks, and return the shredded meat to the crock pot. Stir to incorporate and warm through for a few minutes.
Ladle into bowls and top each serving with diced avocado and fresh cilantro.

Tip: If you prefer a thicker broth, remove a cup of the hot liquid, whisk in a small spoonful of almond flour into it, then stir back into the pot to slightly thicken without adding non-paleo thickeners. For additional flavor layering, see these Cajun chicken pasta soup tips on balancing spices.

Best ways to enjoy it

Serve in deep bowls with avocado and cilantro on top.
Add lime wedges for brightness — a squeeze just before eating lifts the flavors.
For crunch without chips, top with toasted pepitas or a handful of thinly sliced radishes.
Pair with a simple green salad or roasted sweet potatoes for a heartier meal.

How to store & freeze

Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave. If frozen, bring to a simmer to ensure even heating and that the chicken reaches 165°F.
Food safety: Don’t leave the soup at room temperature longer than two hours. Always reheat leftovers thoroughly.

Helpful cooking tips

Evenly chop vegetables so they cook consistently during the long simmer.
If you want a brighter tomato flavor, use fire-roasted diced tomatoes.
Shred chicken warm — it’s easier and produces prettier shreds.
Taste and adjust salt toward the end of cooking since flavors concentrate during slow cooking.

Creative twists

Add diced sweet potato or butternut squash for a sweet- savory element.
Make it spicy: include chipotle in adobo (one small chopped pepper) or cayenne to amp heat.
Turn it into a stew: reduce broth by 1–2 cups and add more vegetables like zucchini and mushrooms.
Mexican-inspired garnish: swap cilantro for chopped green onions, add lime crema (use coconut yogurt for paleo), and sprinkle with chopped fresh radish.

Helpful answers

Q: Can I make this soup on the stovetop instead of a slow cooker?
A: Yes. Combine all ingredients in a large pot, bring to a simmer, cover and cook gently for 25–30 minutes until chicken is cooked through, then shred and return to the pot.

Q: Is this recipe Whole30-friendly?
A: The base recipe is Whole30-compatible if you use compliant chicken broth and no added sugar in tomatoes. Skip any non-compliant garnishes (like dairy) and it fits the program.

Q: Can I use pre-cooked rotisserie chicken?
A: Absolutely. Add 3 cups shredded rotisserie chicken to the pot near the end of cooking, or skip cooking time entirely and simmer the broth with vegetables for 10–15 minutes to marry flavors.

Q: How can I make this keto-friendly?
A: The soup is already low in carbs, but omit any starchy add-ins (sweet potatoes) and keep avocado as the primary garnish for healthy fats.

Conclusion

This Paleo Chicken Tortilla Soup is a no-fuss weeknight dinner with big flavor and clean ingredients. For more paleo-inspired takes on chicken tortilla-style soup, see this Paleo Chicken Tortilla Soup (Whole30, Keto) | The Healthy Consultant and this Chicken Tortilla-Less Soup {Paleo, Whole30} for additional ideas and variations.