Chicken Tortilla-less Soup

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.

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. 

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 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 it’s easy care and gorgeousness. This 4.6-qt. enameled Dutch oven with lid just begged for a saucy and slightly spicy soup and thus this Chicken Tortilla-less Soup came to be.

Win a Lodge enameled cast iron Dutch oven to call your own!

We’re giving away a 4.6-qt. enameled cast iron Dutch to one lucky winner. Just head over to our Instagram feed to enter – contest ends March 29th, 2017 at Midnight CDT. So print out this recipe and get over there and enter.

Because soup and cast iron are life. 

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

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

• Author: The Real Food Dietitians
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 8 1x
• Category: Soups & Stews, Main Dish
• Cuisine: Whole30, Paleo, Freezer-friendly, Grain-free

Print Recipe

★★★★★ 5 from 4 reviews

Ingredients

• 2 ½ lb. boneless, skinless chicken breasts
• 2 Tbsp. ghee (we recommend Pure Indian Foods)
• 1 medium onion, diced
• 1 small red pepper, diced
• 8 cloves garlic, minced
• 1–2 jalapenos, minced (optional; seeds and membranes removed for less heat)
• 1 Tbsp. + 1 tsp. taco seasoning (such as our Whole30 Taco Seasoning recipe)
• ½ tsp. ground cumin
• 1 tsp. sea salt
• 3–4 cupsWhole30-compliant 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

1. Place a large Dutch oven over medium heat. Add ghee.
2. 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.
3. Push chicken breasts to the side (stacking them is okay), add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and cook an additional 30-60 seconds or until fragrant.
4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
6. Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
7. Return shredded chicken to pot and stir. Add cilantro and lime juice.
8. Serve with diced avocado and lime wedges.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

• Serving Size: 1/8th recipe
• Calories: 225
• Sugar: 5g
• Sodium: 582mg
• Fat: 6g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 31g

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!

This post was made possible by our friends at Lodge Manufacturing. Though we received product in return for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

SaveSave

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.