Nightshade-Free Green Chicken Enchilada Soup (AIP, Paleo, Whole30)

Nightshade-Free Green Chicken Enchilada Soup (AIP, Paleo, Whole30)

This hearty green chicken enchilada soup tastes like it has green chili but without the nightshades! It is basically a spin-off recipe from my AIP green enchilada casserole.

This recipe comes together in about an hour. It does take a little more effort than some of my other recipes but it’s worth it. Plus, it makes a nice big batch so you may have leftovers for other meals during the week or to freeze for later.

If you’re wanting more chicken recipe ideas, check out my AIP Chicken Recipes post which has over 130 recipes.

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

Ingredients for AIP Green Chicken Enchilada Soup

  • Yellow Onion- White or red onion is fine too. One onion will be used as part of the soup base and blended in the blender. The other one will be diced and added to the soup later.
  • Green Onions- The green onions in combination with the roasted cucumbers, garlic, and onion really result in a very green chili-like soup base. It's pretty fantastic.
  • Cucumber- I realize the idea of roasting cucumbers may seem strange but it works so well in this instance.
  • Garlic Cloves
  • Coconut Oil- I use coconut oil for this recipe because we are cooking the vegetables at a very high temperature and coconut oil has a high smoke point. That being said, you could use another oil or fat if needed. Lard or tallow would be decent choices as well.
  • Chicken Breasts- Use boneless, skinless as it'll be easier to shred them. I've been getting chicken from ButcherBox and Misfits Market lately. Both have organic, free-range chicken and it's just really handy to have it shipped right to us.
  • Chicken Broth- Use homemade or AIP compliant store-bought broth.
  • White Sweet Potatoes- I know potatoes are not probably the first thing you think of when it comes to an enchilada soup recipe, but I use these just to add a hearty, filling component in the absence of beans, rice, corn, and other starchy things you’d normally see in this type of soup.

That being said, I know white sweet potatoes are not always easy to find. You really can use any vegetables you want in this soup. I think zucchini would be really good in this as well and would be a good low-carb option.

If you do happen to omit the sweet potatoes and go with something like zucchini, you may want to add a little bit less salt than the recipe calls for. Some of the salt in this recipe helps to counterbalance the sweetness of the sweet potatoes.

garlic, green onion, white onion, and cucumber on a baking sheet with parchment paper

How to Make Nightshade-Free Green Chicken Enchilada Soup

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Prep the vegetables and chicken for the oven (see next steps).
  3. For the veggies (white onion, green onion, cucumber, and garlic)- Make sure they are cut into similar-sized pieces. 
  4. Place all the vegetables together on a parchment paper-lined baking sheet. Drizzle 1 tbsp of oil over them and toss to coat. Roast for about 35-40 minutes or until they start to brown. Check every 15 minutes or so and stir to prevent burning.
  5. Add the chicken breasts to a second baking sheet (parchment paper-lined or greased) and sprinkle with a little sea salt. Add it to the oven with the veggies. Bake for about 30 minutes or until it reaches an internal temperature of at least 165 degrees Fahrenheit (cooking times will vary slightly depending on the size and thickness of your chicken breasts).
  6. While the veggies and chicken are cooking. Heat 1 tbsp of coconut oil or oil of choice to a large pot on the stove over medium-high heat. Add the diced onion and saute for 3-4 minutes or until translucent.
  7. Add the broth and white sweet potatoes. Heat to a boil and continue cooking on medium-high for 10-15 minutes or until sweet potatoes are tender. Turn heat to very low or off while you prep the chicken and veggies to add to the soup.
  8. Take the veggies and chicken out of the oven once cooked. Add the veggies (onion, green onion, garlic, cucumbers) to a blender or food processor along with the lime juice. Blend until smooth. Add this to the soup pot.
  9. Allow the chicken to cool a bit then shred it using two forks. Add this to the soup pot along with the remaining spices. Turn the heat back up/on to medium and simmer for about 10 minutes then remove from heat.
roasted garlic, green onion, white onion, and cucumber in a blender

How to Serve AIP Enchilada Chicken Soup

The soup is delicious on its own but you can also top it with things like:

If you want to get really fancy, you could make some AIP tortillas to dip in it. Yum!

Variations For Nightshade-Free Green Chicken Enchilada Soup

  • Add coconut milk or coconut cream for added creaminess
  • Swap out the chicken for turkey or beef
  • Omit white sweet potato for lower carb...could add something like zucchini in its place

Notes

  • Add additional lime and salt to taste- I think the amount of salt in this recipe is about right but if you find the sweetness of the sweet potatoes stands out and you don’t like it, you can add a little more lime juice and/or salt to balance it out. 
  • You May Need to Use a Little Less Salt if You Omit the Sweet Potatoes- As mentioned above, some of the salt in this recipe counterbalances the sweetness of the sweet potatoes. If you decide to leave them out and go for a less sweet veggie, you will likely need less salt. 
  • The tortilla chips would likely be a reintro as I don't know of any completely AIP brands. I use Siete which contains chia seeds making it a stage 2 reintro. You could use some cassava strips or plantain chips instead if you want something crunchy on top. 
  • Watch the Veggies Closely in the Oven- When roasting the veggies for the soup, watch them closely and stir them occasionally to prevent them from burning. The green onions in particular burn pretty easily. We want them to get pretty crispy because it adds a lot of flavor to the soup but we don’t want them to be black. 
nightshade free green chicken enchilada soup in 2 black bowls with wooden spoons and bowls of avocados and limes in the background.

Conclusion:

I hope you love this recipe. If you tried it, please leave a comment below and let me know what you thought!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

nightshade free green chicken enchilada soup in 2 black bowls with wooden spoons and bowls of avocados and limes in the background.

Green Chicken Enchilada Soup (AIP, Paleo, Whole30)

Arika | FoodCourage
This hearty green chicken enchilada soup tastes like it has green chili but without the nightshades! It makes a nice big batch so you may have leftovers for other meals during the week or to freeze for later.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course, Soup
Cuisine Mexican
Servings 8 servings
Calories 219 kcal

Equipment

  • 1 Blender or food processor

Ingredients
  

  • 1 small yellow onion roughly chopped
  • 3 bunches of green onions
  • 1 medium cucumber
  • 8 garlic cloves
  • 2 tbsp coconut oil or oil of choice, divided
  • 2-3 chicken breasts about 1 pound
  • 1 small yellow onion diced
  • 8 cups chicken broth or 2 32 oz cartons
  • 2 white sweet potatoes about 4 cups, cut into small cubes
  • 1/3 cup lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 1/2 tsp sea salt
  • 1 tsp black pepper (optional ingredient, omit for strict AIP)
  • cilantro (garnish)
  • grain-free tortilla chips or cassava chips (garnish)
  • avocado (garnish)

Instructions
 

  • Preheat the oven to 450 degrees Fahrenheit.
  • Prep the vegetables and chicken for the oven (see next steps).
  • For the veggies (white onion, green onion, cucumber, and garlic)- Make sure they are cut into similar-sized pieces. Cut them somewhat small so they don't take a long time to cook but not so tiny that they burn. The garlic will be left whole- it'll be a little smaller than the other veggies but that's ok. The green onions will be cut in fourths. Place all the vegetables together on a parchment paper-lined baking sheet. Drizzle 1 tbsp of oil over them and toss to coat. Roast for about 35-40 minutes or until they start to brown. Check every 15 minutes or so and stir to prevent burning.
  • Add the chicken breasts to a second baking sheet (parchment paper-lined or greased) and sprinkle with a little sea salt. Add it to the oven with the veggies. Bake for about 30 minutes or until it reaches an internal temperature of at least 165 degrees Fahrenheit (cooking times will vary slightly depending on the size and thickness of your chicken breasts).
  • While the veggies and chicken are cooking. Heat 1 tbsp of coconut oil or oil of choice to a large pot on the stove over medium-high heat. Add the diced onion and saute for 3-4 minutes or until translucent.
  • Add the broth and white sweet potatoes. Heat to a boil and continue cooking on medium-high for 10-15 minutes or until sweet potatoes are tender. Turn heat to very low or off while you prep the chicken and veggies to add to the soup.
  • Take the veggies and chicken out of the oven once cooked. Add the veggies (onion, green onion, garlic, cucumbers) to a blender or food processor along with the lime juice. Blend until smooth. Add this to the soup pot.
  • Allow the chicken to cool a bit then shred it using two forks. Add this to the soup pot along with the remaining spices. Turn the heat back up/on to medium and simmer for about 10 minutes then remove from heat.
  • Serve garnished with cilantro, grain-free/AIP-friendly tortilla chips, and diced avocado.

Video

Notes

Variations: Add coconut milk or coconut cream for added creaminess
Add additional lime and/or salt to taste- it counterbalances the sweetness of the white sweet potatoes nicely.
Omit white sweet potato for lower carb...could add something like zucchini in its place. 
*Note, you will likely need less salt if you omit the sweet potato.
*Note the tortilla chips would likely be a reintro as I don't know of any completely AIP brands. I use Siete which contains chia seeds making it a stage 2 reintro. 

Nutrition

Nutrition Facts
Green Chicken Enchilada Soup (AIP, Paleo, Whole30)
Serving Size
 
1.5 cups
Amount per Serving
Calories
219
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
36
mg
12
%
Sodium
 
908
mg
39
%
Potassium
 
829
mg
24
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
9854
IU
197
%
Vitamin C
 
15
mg
18
%
Calcium
 
77
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword aip enchilada soup, chicken soup, enchilada soup, nightshade-free, no green chili, no tomatoes, paleo enchilada soup
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