Name: Paleo Whole30 Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 pounds boneless skinless chicken breast; 1 24oz jar strained tomatoes* (check ingredients for no onion or garlic); 1 cup water; 1 4oz can diced green chilis; 1/4 cup chopped green onion (1 bunch); 2 tablespoons garlic oil; 1 1/2 teaspoons salt; 1 tablespoons oregano; 2 teaspoons cumin; 1 tablespoons paprika; 1/4 teaspoons black pepper; juice of 1 lime

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This Paleo Whole30 Chicken Enchilada Soup is easy to make and is so delicious! It's gluten free, dairy free, and low FODMAP.

I am in love with this soup. I just kind of winged it, not knowing how it would turn out, and it came out amazing! Flavorful, thick and creamy. My 3 year old also loves this and she's pretty picky, so I'm super happy about that!

Low FODMAP

There are lots of recipes of enchilada soup, but they of course contain onion and garlic. This soup uses garlic oil and green onion for flavor. It is not lacking anything!

Instant Pot

This is an Instant Pot recipe which is my favorite. Mix everything together and just let it do it's thing. Only 10 minutes of cook time and the chicken is done and still moist. I used breasts for this so they are a little thicker. If you use thighs you could probably reduce that to 8 minutes. I always like to let the IP naturally release for about 10 minutes when cooking thick meat which helps make the meat not get tough. You could definitely use the stove-top to make this and it would still be easy.

Customizable

This is so delicious as-is, but you can make it your own. Add some more veggies like peppers. If you don't need it low FODMAP then add onions and top it with avocado. Control the heat by adding a jalapeño. It's not spicy at all, so you can make it spicy if you want. It's a pretty thick soup so you can add more liquid to thin it out or even almond milk or coconut milk for more creaminess. Feel free to experiment however you want!

Here are some more soup recipes you will love: Paleo Creamy Chicken Tomato Soup, Paleo Zuppa Toscana, Paleo Chicken Pot Pie Soup, and Paleo Pesto Chicken Zoodle Soup. (all Whole30)

HERE is the Instant Pot I have and love.

*Updated 3/19 with stove top instructions in the notes.

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Paleo Whole30 Chicken Enchilada Soup

Author:Jessica DeMay

Prep Time:10

Cook Time:10

Servings: servings

5 from 1 vote

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Ingredients

2 pounds boneless skinless chicken breast
1 24oz jar strained tomatoes* (check ingredients for no onion or garlic)
1 cup water
1 4oz can diced green chilis
¼ cup chopped green onion (1 bunch)
2 tablespoons garlic oil
1 ½ teaspoons salt
1 tablespoons oregano
2 teaspoons cumin
1 tablespoons paprika
¼ teaspoons black pepper
juice of 1 lime

Instructions

Cut the chicken breast in half and place them in the Instant Pot. Add the tomatoes, water, green chilis, green onion, garlic oil, salt, oregano, cumin, paprika, and pepper. Stir well.
Place the top and and close the valve. Hit the "manual" button and set the time to 10 minutes.
Let naturally release for 10 minutes, then hit "cancel" and release the pressure.
Remove the chicken to a cutting board and chop. Add back to the soup and squeeze in the lime juice. Stir and serve.

Notes:

*You can also blend 2 cans of diced tomatoes if you don't have strained tomatoes

**This is a thick soup, if you want it thinner then add some more water or coconut milk or almond milk.

**Add a jalapeño for heat if you want

____

For stove top: Combine all ingredients except the lime juice and place over medium heat. Add one more cup of water. Bring to a boil- about 7 minutes then reduce to medium/low and cover. Cook for 15 minutes, or until chicken is cooked through. Stir regularly. Remove chicken, squeeze in lime juice, chop up chicken and add back in. Serve warm.

Nutrition Information

Calories: 167kcal (8%)Carbohydrates: 1gProtein: 24g (48%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 572mg (25%)Potassium: 466mg (13%)Fiber: 1g (4%)Sugar: 0.2gVitamin A: 514IU (10%)Vitamin C: 2mg (2%)Calcium: 26mg (3%)Iron: 1mg (6%)

Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.

4 Comments

Heather says

January 04, 2021 at 6:44 pm

This was wonderful! Finally a soup I can eat that doesn’t kill my stomach. Thank you for your recipes!

- Jessica DeMay says
  
  January 05, 2021 at 11:07 am
  
  You're welcome, Heather! So glad you like it!
  
Kristine | Kristine's Kitchen says

February 27, 2019 at 12:49 pm

This soup looks so cozy! I need to try garlic oil!

- Jessica DeMay says
  
  March 02, 2019 at 8:49 pm
  
  Thanks, Kristine!

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