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Bowl of Paleo Chicken Tortilla Soup topped with fresh avocado and cilantro

Paleo Chicken Tortilla Soup

A comforting and easy slow-cooked chicken soup with spiced tomato broth, fresh avocado, and cilantro, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican, Paleo, Whole30
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

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

Notes

Consider adding lime wedges for brightness. For a thicker broth, whisk in almond flour with hot liquid.