• Jenny Anderson

Paleo Chicken Enchilada Soup


Soup is the mother of all leftovers, in my opinion. If you make a big batch of it, it will last for days! Great for quick dinners, or for lunches. And, if you've read some of my previous posts, maybe you'll remember how much into leftovers I am (it's all good if not)!

But seriously, leftovers are key when you're eating a whole foods diet. At least, if you want to make your life a little easier.

So, back to the soup. We took a break from it all summer, because you know, it's just too hot for summer. Well, we might have made it once, and then I was reminded of why it's best not to! Breaking into a sweat just because you ate is not really high on my list of things I look forward to. But, now that fall weather has made an appearance, we're back at it!

I used to make this awesome tortilla chicken soup way back before I had to heal my gut. But then the whole paleo thing came along, and it wasn't in the cards. First of all, there are no tortillas (at least not corn ones) on paleo. And second, sadly, I couldn't eat tomatoes for several years. And, unfortunately, we're not going to make large meals that not all of us can eat.

But then, one day, I discovered I could again! So eventually, I had to recreate this soup. And, it didn't disappoint! I used to put things like black beans and corn in it, so I had to find substitutions for those. So, if it seems a little odd that there is zucchini and sweet potatoes in it, that's why. But honestly, they are just not out of place! In fact, they fit perfectly.

Then there are the toppings... and there is no shortage of amazing toppings you could put on this thing! So, get creative. This soup, in general, is one that you don't have to be exact with, aside from the actual base of the soup (and even then, it's OK to fudge a little bit).


Paleo Chicken Enchilada Soup

12 cups Chicken Bone Broth* (either homemade or from the store, like Kettle and Fire or Wild Moon Organics)

1 roasted chicken, cooked and removed from the bones, and shredded*

5 large heirloom tomatoes, skin removed and blended** (or 1 28 oz container of organic crushed tomatoes)

8-10 peeled carrots

3 large Hannah sweet potatoes

2 zucchini, halved and sliced

1 onion, diced

2 tbsp avocado oil

3 cloves garlic, minced

1 tbsp organic paprika

1 tbsp organic cumin

1 tbsp organic coriander

1 tsp organic dried thyme

1 tbsp sea salt (if your bone broth is unsalted-otherwise salt to taste)

Black pepper to taste

For toppings

Fresh cilantro

Chopped green onions

Sliced avocado

Chopped fresh tomatoes

Siete tortilla chips

Goat cheese, crumbled

*For the Chicken Bone Broth, we usually get a medium sized pasture-raised chicken and roast it the day before. Remove the meat from the bones, then use the bones to make homemade bone broth in a 7 qt crock pot. Start the bone broth first thing in the morning on the day you want to make the soup. Or, you can even do this process a few days prior.

**To make your own crushed tomatoes, boil water in a medium sized pot. With a knife, cut an "x" onto the bottom of each tomato and place in the boiling water for about 1-2 minutes, until you see the skin starting to peel off. Remove from the water and peel the skin off the rest of the way. Cut out the stem. Place the peeled tomatoes in the blender and blend until liquified.

1. Peel and chop the sweet potatoes and carrots. Place on a Silpat or parchment-lined cookie sheet, coated with avocado oil. Roast in the oven until soft/done, about 1 hour. This can be done 1-2 days ahead of time if desired.

2. In a large pot, sauté the diced onion in the avocado oil. Once completely sauteed, add in the minced garlic and sauté for about 1 more minute.

3. Add the chicken bone broth to the onions and garlic. Turn on to medium heat to start warming it up.

4. Pour in the crushed tomatoes.

5. Add the sea salt, black pepper, paprika, cumin, coriander, and thyme.

6. Add the roasted carrots, sweet potatoes, and shredded chicken.

7. Simmer for about 20 minutes, until the thyme becomes tender.

8. Add the zucchini and let cook for another 5-10 minutes, until the zucchini is desired consistency (we like it to still be slightly firm).

9. Serve with any of the above toppings! We like to set these toppings out and let everyone put what they like.

Note: This recipe is made with families and leftovers in mind. If you need a smaller quantity, just cut the recipe in half. Or, it freezes well!


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© 2017 by Radiant and Thriving, and  Jenny Anderson.  All rights reserved.  All the Glory to God.