This Mexican Tortilla Chicken soup is a heartwarming, healthy soup that will fill you up on cold winter nights! Or anytime you need a quick and hearty dinner. This soup is paleo, gluten and dairy-free as well. Made with chicken, Cassava flour tortillas, black olives, and lots of fresh herbs you won’t even know the usual nonpaleo ingredients are missing. Feel free to top the soup with your favorite toppings, like avocado, jalapeno, and cilantro.

I was recently gifted a new stock pot and frying pan from Fissler and having this amazing new cookware inspired me to make a new recipe and this soup was born. It was such a joy to make this recipe with such quality cookware that I highly recommend adding to your kitchen arsenal!

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

2 tablespoons Olive Oil (use code TRAILTOHEALTH for 10% off)
1 cup diced White Onion
2 cloves Garlic, finely minced
48 oz Chicken Bone Broth (use code TRAILTOHEALTH for $10 off)
1 jar of diced Tomatoes
¼ cup Tomato Paste
21 tablespoon Lime Juice
1 tablespoon Paprika
2 teaspoons Sea Salt
1 tablespoon Fresh Oregano
¼ cup fresh chopped Cilantro
1lb Chicken Breast
1 cup Butternut Squash, cubed
1 cup Corn (optional)
½ cup sliced Olives

For Tortillas
3-5 tablespoons Olive Oil
6 Cassava Flour Tortillas

For Serving
Sliced Avocado
Fresh Cilantro
Sliced Jalapeno (optional)
Shredded Cheese (optional)

Directions

1. In a 6.7qt Stock Pot, over medium heat, add the olive oil, onions and garlics and sauté until translucent.

2. Add in the chicken broth, diced tomatoes, tomato paste, lime juice, paprika, sea salt, oregano and cilantro.

3. Stir to combine and add in the chicken breast. Simmer for about 20min until the chicken is fully cooked.

4. Remove the chicken from the pot and remove the pot from heat and let it cool slightly. The chicken should have an internal temperature of 165 F when removed.

5. Using 2 forks shred the chicken on a cutting board and set aside.

6. Using an immersion blender, blend and thicken the sauce and return to medium heat. You can skip this step if you want a thinner soup.

7. Add in the butternut squash and simmer until the squash is tender, about 8-10 min.

8. While the squash is cooking, heat your frying pan over medium heat and add about a teaspoon of olive oil. Place the tortilla in the pan one at a time and fry until desired crisp.

9. On a large cutting board, lay the tortillas out and use a chefs knife (use code TRAIL for 10% off) to cut into thin crisps. Set aside.

10. Once the squash is tender add in the black olives, corn if using and shredded chicken and simmer for a few more minutes.

11. Serve the soup in a bowl and top with tortilla crisps, sliced avocado and cilantro. Optional to add shredded cheese or jalapeno.