Quick Paleo Chicken & Kale Tortilla Soup Recipe

This quick and hearty Paleo Chicken & Kale Tortilla Soup is a wholesome, flavorful meal perfect for busy weeknights. Packed with tender chicken, nutrient-rich kale, and zesty spices, it delivers comfort and nutrition in every bite. With minimal prep and clean ingredients, it’s a must-try for anyone seeking a paleo-friendly, gluten-free dinner that’s ready in no time.

What Is Paleo Chicken & Kale Tortilla Soup?

This Paleo Chicken & Kale Tortilla Soup is a healthy spin on the classic Mexican-inspired dish. It features a rich, spiced broth loaded with shredded chicken, vibrant vegetables, and nutrient-dense kale. Unlike traditional tortilla soups, this version skips corn tortillas to keep it paleo-friendly, focusing on wholesome, clean ingredients.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, perfect for weeknights.
• Healthy and Nutritious: Packed with lean protein, veggies, and superfood kale.
• Paleo-Friendly: Free of grains and dairy, aligning with paleo dietary guidelines.
• Customizable: Easily adaptable to suit different preferences and diets.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 can (14 oz) diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 avocado, diced (for topping)
• Fresh cilantro and lime wedges (for serving)

Step-by-Step Instructions

Preparing the Soup Base

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.

Adding Broth and Seasonings

3. Pour in the chicken broth and stir in the shredded chicken, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a gentle simmer, allowing the flavors to meld for 5-7 minutes.

Incorporating the Kale

5. Add the chopped kale to the pot and cook for 3-4 minutes, or until wilted and tender. Taste the soup and adjust seasoning if necessary.

Serving

6. Ladle the hot soup into bowls and top with diced avocado. Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately.

Serving Suggestions

• Pair this soup with a crisp green salad or roasted vegetables for a complete meal.
• Add a dollop of coconut cream for extra richness.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions

• This soup freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Variations

• Spicier Version: Add a pinch of cayenne or diced jalapeño for heat.
• Vegetarian Option: Substitute chicken with chickpeas or diced sweet potatoes.
• Extra Protein: Stir in cooked quinoa or add an additional cup of chicken.

FAQs

Can I use spinach instead of kale?
Yes! Spinach is a great substitute and will cook even faster.

What’s the best way to shred chicken?
You can shred cooked chicken using two forks or a stand mixer with the paddle attachment.

Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients except kale, avocado, and toppings in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add kale 15 minutes before serving.

This Quick Paleo Chicken & Kale Tortilla Soup is a delightful combination of bold flavors, nourishing ingredients, and simplicity. Perfect for busy evenings or when you’re craving something comforting yet healthy. Give it a try, and don’t forget to share your experience or any creative twists you add!

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