Green Chicken Enchilada Soup (AIP, Paleo, Whole30)
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.
Course: Main Course, Soup
Keyword: aip enchilada soup, chicken soup, enchilada soup, nightshade-free, no green chili, no tomatoes, paleo enchilada soup
grain-free tortilla chips or cassava chips (garnish)
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.
Variations: Add coconut milk or coconut cream for added creaminessAdd 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.