Chicken Enchilada Soup

5 from 12 votes

Gluten-free, grain-free, cheeseless, Whole30, Paleo

Total Time30

Servings:

In a small bowl, combine all of the spice mixture and set aside.
Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Saute, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.
Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.
Add the spice mixture and the tomato paste and stir to combine. It's going to look like a little bit messy/clumpy, but just bare with me.
While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.
Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.
Remove from heat, taste and add more salt, if desired.
Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
Serve and enjoy!

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.