Grab a spoon and some avocados… This hearty Chicken Tortilla-less Soup will have you coming back for seconds!
Soup is life
End of post. Kidding.
You know I can’t stop there. Give me something food-related to talk about and I can go on for hours (ask Stacie – she’s witnessed this more times than she can probably count). But, seeing as it’s Sunday and I need to get in the kitchen for a weekly meal prep sesh, I’m just gonna hit the highlights and say that I freaking love soup.
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Soup is my go-to breakfast most days of the week and right now I’m totally crushing on this Chicken Tortilla-less Soup. But it’s also great for lunch and dinner. I just happen to like my soup before noon because it’s a great way to get in a bunch of veggies and healing bone broth with very little sugar (just what’s naturally occurring in the veggies). Because the last thing I want is mid-morning cravings and a sugar crash. Ain’t nobody got time for sugar crashing.
Do you know what else I love?
Cast iron. I’m totally obsessed with cast iron (again). I learned to cook in cast iron from my dad and did so for many years until I was seduced by a set of fancy stainless steel pots and pans the hubby got me for an anniversary gift. I gave them a try for a couple of years then admitted that I hated them. The heat seemed uneven, the lids weren’t tight-fitting, everything seemed to stick and it was impossible to get a good sear on anything. So I pulled out the old cast iron and seasoned it back up and thus my love affair with cast iron was rekindled and those pans went up on Craigslist.
So when our friends at Lodge Manufacturing, makers of all things cast iron here in the U.S., reached out and asked if I’d be interested in sharing a recipe using one of their enameled Dutch ovens I was stoked. As much as I love me some good ol’ fashioned cast iron, I really love enameled cast iron for its easy care and gorgeousness. This 4.6-qt. enameled Dutch oven with a lid just begged for a saucy and slightly spicy soup and thus this Chicken Tortilla-less Soup came to be.
Looking for an even faster way to get dinner on the table? Try our Instant Pot Chicken Tortilla-Less Soup. Same soup only faster than ever!
Chicken Tortilla-less Soup
A hearty soup with the flavors of your favorite Mexican dishes. We’ve kept it Whole30-compliant by leaving out the traditional tortilla strips but if you’re missing that little crunch on top, we suggest adding thinly sliced radishes or jicama
Ingredients
- 1 ½ lb. boneless, skinless chicken breasts
- 1 Tbsp. ghee or cooking fat of choice
- 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. taco seasoning (such as our Homemade Whole30 Taco Seasoning)
- 1 tsp. ground cumin
- 1 tsp. salt
- 4 cups low-sodium chicken broth (or homemade broth)
- 1 28-ounce can fire-roasted crushed tomatoes (may substitute diced tomatoes)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Diced avocado and lime wedges for serving
Instructions
Stovetop Directions:
- Place a large Dutch oven over medium heat. Add ghee or cooking fat of choice.
- 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.
- Push chicken breasts to the side (stacking them is okay), add onions, red peppers, jalapenos, taco seasoning, cumin, and salt. 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.
- Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
- Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
- 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.
- Return shredded chicken to pot and stir. Add cilantro and lime juice.
- Serve with diced avocado and lime wedges.
Instant Pot Directions:
- Select ‘Saute’ on Instant Pot. When the pot is hot, add ghee. Saute the onions and bell pepper 3-4 minutes or until they start to soften. Press ‘Cancel’ and stir in garlic, green chiles, and jalapeno (if using).
- Add chicken, taco seasoning, cumin, salt, broth, and diced tomatoes. Set cook time for 15 minutes (high pressure) and flip vent valve to the ‘Sealing’ position.
- After cooking time is up, allow for 5 minutes of natural pressure release before manually releasing any remaining pressure then remove lid when safe to do so. Stir in lime juice.
- Serve with fresh cilantro, avocado, and lime wedges.
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Nutrition Information
- Serving Size: 2 cups (without toppings)
- Calories: 223
- Fat: 6g
- Sodium: 582mg
- Carbohydrate: 19g
- (Fiber: 4g
- Sugar: 8g)
- Protein: 25g
Dietary
What’s your favorite soup to make? Are you a cast iron cooking newbie or an old pro? Share in the comments below and let’s get the convo started!
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Bethany @ athletic avocado says
Chicken tortilla soup is so so good, but I’m starting Whole30 in 2 weeks, so this recipe is a life saver!
Jessica Beacom says
Hooray for life-saving, Whole30-compliant, hearty soup recipes! Have a great Whole30 – we’ve got lots of recipes to keep you sane and satisfied!
Christina says
Looks DELISH! Are you guys going to post Instant Pot directions by chance?? :o))))
Jessica Beacom says
Thanks, Christina!
I haven’t tested it in the Instant Pot (yet) but my guess is you could proceed with the recipe as written through Step 3 (using the ‘Saute’ function) then add the broth and chicken before locking the lid in place and selecting ‘Poultry’ setting for 15 minutes.
That’s how I’d approach this recipe in the Instant Pot. I’ll officially update the recipe once I’ve tested it in the Instant Pot. Hope that helps!
Christina says
Awesome! You rock, thank you!
Julie says
Hi! Wondering if you have tried your own suggestions in the instant pot yet. I was hoping to make this soon and would love to just use my instant pot to make it vs stove. Also, in the IP, would you use thawed chicken or frozen? Thanks so much! Excited to try it!
Jessica Beacom says
Hi Julie,
I have not tried this in the IP yet. You could use either frozen or thawed chicken – the IP will just take longer to come up to temperature before the cook time starts to count down.
Cathryn says
I tried it in my instapot. I sautéed the chicken breast and jalapeños for about ten minutes to get that carmelized flavor. Then added all the ingredients and set it on low for 5 hours. Came out perfect!!
Jessica Beacom says
Thanks for sharing, Cathryn. I’m so glad you enjoyed it!
Mary Prine says
I finished my first Whole30 last month. Soup was my saving grace!!! I would make a huge pot on Sundays and would eat half of it throughout the week and freeze half. The freezer jars are wonderful for times I’m in a time crunch. I thaw them in a warm water bath and then heat and eat. I’m excited to try this recipe! Thank you.
Jessica Beacom says
Hi Mary,
Congrats on finishing your first Whole30! Soup is always my saving grace on a fall/winter Whole30 (and pretty much all the time in between those, too). Great tip to thaw your containers in warm water – I do that too when I’ve used glass containers or jars (allowing them to sit a room temp for a bit before plunging them into warm water to avoid cracking the glass).
I hope you enjoy the recipe! Adding the avocado is key (it’s pretty low-fat without it) and if you want some crunch adding sliced radishes or jicama will keep it Whole30-compliant.
Judy says
It looks tasty! What is ghee?
Jessica Beacom says
Thanks, Judy!
It’s really good. Just enough spice but not overly ‘spicy’. Ghee is clarified butter – the butter is heated slowly then the milk solids are skimmed from the butter fat leaving a very pure and rich-tasting fat (ghee) that has a high-smoke point (so it’s good for sauteeing and roasting) and it’s generally very well tolerated by those who don’t tolerate dairy.
You can read more about ghee (and which one’s we love) in this post.
Jessica says
When do you put the garlic in? With the veggies? 🙂
Jessica Beacom says
Oops! Sorry about that. You add the garlic after the onions are softened. It only needs about 30-60 seconds of cooking. I’ve updated the directions accordingly.