Paleo Whole30 Chicken Enchilada Soup

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5 from 1 vote

Prep Time10

Cook Time10

Servings: servings

Calories: 167kcal

Author: Jessica DeMay

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

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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