Creamy Tortilla-Less Soup

A Whole30 twist on one of my favorite soups — Creamy Tortilla-Less Soup!

Creamy Tortilla-Less Soup

One of my favorite things to eat in the City of Dallas is the tortilla soup from The Mansion at Turtle Creek. If you’re from Dallas, you know exactly what I am referring to… and if you ever make a trip to Dallas, be sure to make a brunch stop at The Mansion. It’s over the top fancy, but a Dallas staple nonetheless. Their delicious soup inspired this Creamy Tortilla-Less Soup.

Their tortilla soup is thick, creamy, and packed with flavor. They bring you a bowl of all the garnishes and gently pour the luscious soup right over the top. It’s just so darn good.

Creamy Tortilla-Less Soup

I knew I had to recreate a Whole30 version in my kitchen. It’s tortilla-less, but I swear it’s as close to the real deal as you can get! This Creamy Tortilla-Less Soup is one of my favorite recipes I have made in a while, so please go out there and make it. ENJOY!

Find more soup + stew recipes here

Creamy Tortilla-Less Soup

creamy tortilla-less soup
Serves: 6 People


  • 2 tbsp olive oil
  • 2 onions finely diced
  • 4 cloves garlic
  • 1 jalapeno seeded and chopped (**optional! taste your roasted green chiles and see how spicy those are first. If they don't have much spice to it, then add the jalapeno)
  • 1 tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tbsp. tomato paste
  • 3 cups strained tomatoes such as pomi brand
  • 4 cups chicken broth
  • 1 cup jarred canned or frozen roasted *mild* green chiles
  • 1 bay leaf
  • 1/4 cup full-fat unsweetened coconut milk (blended so that it isn't separated)
  • 1 rotisserie chicken shredded
  • 1 avocado diced
  • lime
  • cilantro for serving


  • Heat olive oil in a dutch oven or large pot. Add the onions, garlic, and jalapeno and season with a little salt and pepper. Saute until tender, about 5 minutes.
  • Add the cumin, coriander, and tomato paste and saute until fragrant, about 2 minutes.
  • Add the broth, strained tomatoes, green chiles, bay leaf and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered.
  • Discard the bay leaf and then, blend soup until smooth using an immersion blender or blender.
  • Add the coconut milk and stir in to combine.
  • Taste, add salt and pepper if needed.
  • To serve, place shredded chicken on the bottom of each bowl. Ladle soup over. Top with the avocado, garnish of cilantro and serve with lime.
  • Enjoy!

Photography by Eat Love Eats.


  • Reply
    February 13, 2023 at 3:22 pm

    Our blender broke. Is it possible to put this in a food processor to blend the soup? Thanks.

    • Reply
      February 15, 2023 at 12:50 pm

      Yes! you;ll likely need to do this in batches, and it might not get silky smooth but will definitely blend it up pretty well.

  • Reply
    January 3, 2023 at 9:07 pm

    Do you have a suggestion for a chicken replacement to make this vegetarian? What would be good at the bottom?

    • Reply
      January 4, 2023 at 6:25 pm

      Hi! I think a roasted veggie like zucchini or even some black beans could be fun.

  • Reply
    Karen Skahan
    September 25, 2022 at 10:33 pm

    I made the chicken ahead of time. Can the shredded chicken go in the pot with the soup to warm?
    Thank you

    • Reply
      September 26, 2022 at 1:47 am

      Yes! Once you blend your soup, you could add the chicken with the coconut milk if preferred.

  • Reply
    Cindy Nelson
    August 22, 2022 at 6:00 pm

    Honestly every single recipe I have made of yours is amazing! It is so clear you did your homework to produce layers of flavor! I am telling everyone to get your books.

    • Reply
      August 24, 2022 at 1:29 am

      Thank you so much!

  • Reply
    April 10, 2022 at 12:11 am

    2 onions or 2 cups onions?

    • Reply
      April 18, 2022 at 9:36 pm

      Two onions!

  • Reply
    December 5, 2021 at 11:00 pm

    What could be used as a substitute for strained tomatoes? I’m having a hard time finding these at the grocery stores near me!

    • Reply
      December 6, 2021 at 12:41 pm

      You could use petit diced tomatoes– since it’s all going to get blended it should be ok.

  • Reply
    November 23, 2021 at 8:46 pm

    Can you make ahead and freeze ?

    • Reply
      November 24, 2021 at 2:30 am


  • Reply
    October 4, 2021 at 3:26 am

    Could you use almond milk instead of coconut milk

    • Reply
      October 4, 2021 at 11:28 am


  • Reply
    February 14, 2021 at 6:36 pm

    Yum! Just made this for lunch. I poached chicken breasts in the soup for extra flavor and added in a can of hominy after the blending step.

  • Reply
    January 17, 2021 at 12:50 am

    Made this for the first time tonight. It was delicious. I left out the chicken and paired the soup with a grilled cheese sandwich. So warming and comforting on this cold winter day ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

  • Reply
    January 5, 2021 at 2:23 am

    Can this be made in a slow cooker?

    • Reply
      Beth Konieczka
      February 2, 2021 at 12:28 pm

      Yes, would love to know if anyone has tried in Slow Cooker!

  • Reply
    December 4, 2017 at 9:26 pm

    Could you use normal cream instead of the coconut cream? Or would that ruin consistency. Thanks!

    • Reply
      December 5, 2017 at 1:36 pm

      Heavy cream will work great!!!

  • Reply
    November 14, 2017 at 8:43 pm

    YAY I’ve been waiting for this! I can’t wait to make it for all of my roommates 🙂

    • Reply
      November 15, 2017 at 1:33 pm

      enjoy it!!!

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