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!
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!
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.
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 is the Instant Pot I have and love.
*Updated 3/19 with stove top instructions in the notes.
Paleo Whole30 Chicken Enchilada Soup
- 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
- 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.