Description

Hearty, flavorful, and comforting Chicken Enchilada Soup that’s naturally Paleo and Whole30 compliant. Made with simple ingredients and classic enchilada spices for a satisfying meal.

Ingredients

Scale

1 tablespoon olive oil or avocado oil
1 pound boneless, skinless chicken breasts or thighs
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained (optional, for extra flavor)
4 cups low-sodium chicken broth (ensure it’s Whole30 compliant if applicable)
1 (4 ounce) can chopped green chilies, mild or medium
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper to taste
Juice of ½ lime
Fresh cilantro, chopped, for garnish
Optional toppings: sliced avocado, dairy-free sour cream (if not strictly Whole30), pickled jalapeños, extra cilantro

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts or thighs and season generously with salt and pepper. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
2. Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped red and green bell peppers and cook for 5 minutes, until they begin to soften.
4. Pour in the diced tomatoes (both cans if using), chicken broth, and chopped green chilies. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything to combine.
5. Return the seared chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes, or until the chicken is cooked through and tender. For thicker, more flavorful chicken, you can simmer longer.
6. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.
7. Stir in the lime juice. Taste and adjust seasonings with salt and pepper as needed.
8. Ladle the hot soup into bowls and garnish with fresh cilantro and your favorite optional toppings.

Notes

Allow the soup to cool completely before storing it in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 2-3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 250
Sugar: 7g
Sodium: 600mg
Fat: 10g
Carbohydrates: 15g
Fiber: 4g
Protein: 30g