Cozy Up with Paleo Chicken Tortillaless Soup 🌶️🥑🍲

When the weather cools down (or honestly, anytime you’re craving comfort in a bowl), there’s nothing quite like a hearty chicken tortilla soup. But what if you want all that flavor without the tortillas or dairy? Enter: Paleo Chicken Tortillaless Soup.

It’s creamy, spicy, full of veggies, and tastes like a warm hug—with a zesty kick. Plus, it’s super simple to throw together in the crockpot or Instant Pot, making it perfect for busy weeknights or lazy weekends. Bonus: it’s gluten-free, dairy-free, Paleo, and Whole30-friendly, so it checks all the boxes! ✅

Why You’ll Love This Soup

• Creamy without cream → thanks to full-fat coconut milk.

• One-pot wonder → your slow cooker or Instant Pot does most of the work.

• Customizable → add more spice with extra jalapeño or cayenne, toss in more veggies, or keep it mild for the kids.

• Meal-prep magic → it reheats beautifully for leftovers all week.

Ingredients You’ll Need

• Olive oil (for Instant Pot version)

• 1 yellow onion, finely diced

• 2 cloves garlic, minced

• 1 ½ cups chicken or veggie broth

• 1 large zucchini, diced (optional but sneaky-healthy)

• 1 green bell pepper, diced

• 1 jalapeño, diced & seeds removed

• 2 (10 oz) cans of diced tomatoes with jalapeño & cilantro

• 1.5 lbs boneless chicken breasts

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp oregano

• 1 ½ tsp sea salt

• Black pepper to taste

• 1 (14 oz) can full-fat coconut milk

• Juice of 1 lime

• Optional: handful of fresh cilantro, dash of cayenne for extra heat

How to Make It

Crockpot Method

1. Place chicken breasts in the crockpot and season with salt.

2. Add everything else except the coconut milk, lime juice, and cilantro.

3. Cook on low for 6–8 hours.

4. Remove chicken, shred with 2 forks, and set aside.

5. Stir in coconut milk and lime juice. Blend part of the soup with an immersion blender for a creamier texture (optional).

6. Return shredded chicken, add cilantro (if using), and serve hot.

Instant Pot Method

1. Set Instant Pot to sauté mode. Heat olive oil, then add onion and garlic. Cook 3–4 minutes.

2. Add all other ingredients except coconut milk, lime juice, and cilantro. Stir well.

3. Pressure cook on high for 14 minutes. Let pressure release naturally for 10 minutes, then quick release.

4. Remove chicken, shred, and set aside.

5. Stir in coconut milk and lime juice. Blend part of the soup for extra creaminess (optional).

6. Return chicken, top with cilantro, and serve.

Tips & Toppings

• Top with avocado slices, extra lime, or Paleo-friendly tortilla chips for crunch.

• Freeze leftovers in individual portions for a quick grab-and-reheat meal.

• Want it spicier? Don’t be shy—leave some jalapeño seeds or add cayenne.

Final Spoonful

This Paleo Chicken Tortillaless Soup proves you don’t need cheese or tortillas to enjoy the classic flavors of tortilla soup. It’s nourishing, comforting, and just the right amount of zesty—perfect for family dinners, meal prep, or impressing friends with a “healthy” dish that doesn’t taste like it’s missing anything.

Trust me, once you try it, it’ll become a staple in your kitchen. 🌟