This easy, paleo chicken tortilla soup is hearty and makes a great weeknight meal. Made with chicken thighs and a few pantry and fridge staples, this soup is budget friendly without skimping on flavor.
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I keep the recipe grain free with a little help from my friends over at Siete Foods. This family owned company makes delicious grain-free and dairy-free products like tortillas, chips, and queso dip. I use their grain-free tortilla chips in this recipe and they are the absolute best.
Whats wrong with regular corn tortilla chips? Well, I mean inherently nothing. However, for some folks, corn can cause an inflammatory response in the body. For our family, we notice sinus congestion and bloat when we dabble with too much corn.
Postpartum Nourishment
For postpartum people, removing inflammatory foods can help with healing, energy and recovery. Please don’t focus on restriction, but rather adding in plenty of delicious, nourishing and nutrient-dense foods.
This chicken tortilla soup is full of warming spices, without being too “spicy”, perfect for the postpartum period. Broths, rich cuts of meat, and well cooked veggies are ideal for postpartum digestion support, reducing inflammation, and healing the body after birth.
Currently expecting? Make a batch and freeze individual servings. It’s an easy, one-pot meal
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Chicken Tortilla Soup (Paleo)
Equipment
- Pressure Cooker
Ingredients
- 28 oz canned fire roasted tomatoes
- 2 lb chicken thighs boneless, skinless
- ½ tsp salt
- 2 bay leaves
- 1 tbsp cumin
- 1 tsp coriander
- 1 tbsp mild chili powder
- 3 cloves garlic minced
- 1 medium sweet onion diced
- 1 medium carrot diced
- 1/2 jalapeño seeded and minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 zucchini diced
- 32 oz chicken stock
- 2 avocado chopped
- Juice from 1 small lime
- Grain free tortilla chips
- Salt and pepper to taste
Optional Toppings
- Sour Cream or Coconut Cream
- Lime Wedges
- Cheese
- Cilantro
Instructions
- Add chicken, salt, tomatoes, onions, garlic, carrot, bay leaves, and spices to instant pot and pressure cook for 12 minutes.
- Quick release pressure and remove chicken from pot. Shred with two forks or dice chicken and return to pot.
- Turn instant pot to sauté and add bell peppers, zucchini, and stock.
- Let simmer for 10 minutes.
- Turn instant pot to "keep warm" and add chopped avocado and lime juice.
- Add grain-free tortilla chips to soup bowl and ladle soup over top!
