Paleo Crock Pot Chicken "Tortilla Soup"
Recipe type: Crock Pot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This soup will warm you up and make you scream "ole!" It is THAT good and easy to make!
  • 1 whole chicken, cleaned
  • 4 large carrots, peeled and chopped
  • 8 celery sticks, ends cut off
  • 4 large tomatoes
  • 1 yellow onion, roughly chopped
  • 4 tablespoons of bouillon
  • 6 cups of water
  • To garnish: fresh avocado, limes, chili powder, crushed plantain chips, cheese (if you are primal)
  1. Place your chicken breast side down
  2. Prepare and chop all your veggies and place around your chicken
  3. Sprinkle your bouillon seasoning on top of the chicken
  4. Add water. You need enough water that covers most vegetables but not all. There will be plenty of juices that will come out from your chicken to add flavor to the broth.
  5. Cook on low for 6 hours or high on 4 hours.
  6. When the cooking time is done, take out your chicken and "shred" your chicken and set aside.
  7. Take out your vegetables with a slotted spoon and add to your blender. You can also use an immersion blender. Strain the chicken broth and add it as well to your blender with your vegetables. You may have to do this in two batches since you will have a lot more broth than vegetables.
  8. Hit blend!
  9. Serve your soup in a bowl and top with the chicken you set aside. I also garnish the soup with avocado slices and sprinkle with chili powder. Of course it is not "Tortilla" soup without something crunchy. I like to add plantain chips and fresh squeeze lime juice.
  10. OPTIONAL: The best part of this recipe is you can keep your bones from the chicken and thrown it back in the crock pot and add more water, 2 tables spoons of apple cider vinegar and more vegetables and cook on low for 24 hours to make another batch of homemade bone broth. Yum!
Recipe by Our Full Plate at