Are you looking for a cozy, flavor-packed meal that’s both healthy and satisfying? This paleo chicken tortilla soup has all the bold taste of the classic favorite, without grains or dairy.

Made with tender shredded chicken, hearty veggies, and warming spices, it’s the perfect comfort food for a clean-eating lifestyle. Whether you’re meal prepping for the week or need a quick family dinner, this easy soup is sure to hit the spot.

I am sharing this recipe with you today because I am a wellness coach who has personally struggled with hormonal imbalances and inflammation issues. By changing what I ate through an anti-inflammatory diet, I was able to balance my hormones and improve my gut health.

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Why This Chicken Tortilla Soup Is Paleo-Friendly

Traditional chicken tortilla soup recipes often include corn, beans, cheese, and fried tortilla strips, which do not align with a paleo lifestyle. This paleo version removes grains, legumes, and dairy while still delivering bold, comforting flavor.

Instead of corn and beans, this paleo chicken tortilla soup recipe focuses on nutrient-dense vegetables like bell peppers, onions, and tomatoes. The rich broth is seasoned with warming spices like cumin, chili powder, and garlic for that signature Tex-Mex taste. Shredded chicken provides lean protein, while toppings like avocado, cilantro, and lime add freshness without breaking paleo rules.

Before we move on, if you are interested in learning more about eating an anti-inflammatory diet, go ahead and click the button below to get a FREE Anti-Inflammatory Diet Food List!

Paleo Chicken Tortilla-Less Soup Ingredients

• 1 ½ lb boneless, skinless chicken breasts
• 1 Tbsp ghee
• 1 medium onion, diced
• 1 small red bell pepper, diced
• 8 cloves garlic, minced
• 1 4-ounce can diced green chiles
• 1 small jalapeno, minced (and membranes removed for less heat)
• 2 Tbsp compliant taco seasoning
• 1 tsp ground cumin
• 3-4 cups compliant chicken broth
• 1 28-ounce can of fire roasted crushed tomatoes
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• Diced avocado and lime wedges for serving

Instructions

1. Place a large Dutch oven over medium heat. Add ghee.
2. When ghee is melted, nestle chicken breasts into the bottom of the Dutch oven in a single layer. Cook 5-7 minutes, then flip and cook an additional 5-7 minutes.
3. Push chicken breasts to the side (stacking them is okay). Add onions, red peppers, jalapeno, taco seasoning, and cumin. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and diced green chiles and cook an additional 30-60 seconds or until fragrant.
4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
6. Remove chicken to a cutting board and allow it to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
7. Return shredded chicken to pot and stir. Add cilantro and lime juice.
8. Serve with diced avocado and lime wedges

Paleo chicken tortilla soup is a simple, wholesome way to enjoy bold Tex-Mex flavors while staying on track with your clean eating goals.

This anti-inflammatory soup is hearty, nourishing, and easy to customize with your favorite paleo-friendly toppings. Whether you’re feeding a crowd or storing leftovers for later, this recipe is a go-to for comfort in a bowl. I hope you enjoy it as much as I do!