Paleo Tortilla Soup (Whole30, Top 8 Free)

Paleo Tortilla Soup (Whole30, Top 8 Free)

This refreshing Whole30 and Paleo Tortilla Soup is a vegetable-loaded meal that is perfect year-round. It is free from all nightshades, beans, dairy, and corn but still has a delicious flavor reminiscent of tortilla soup, topped with crispy plantain tortilla strips, sliced avocado, and a dairy-free coconut crema.

While growing up in Texas, tortilla soup was one of my absolute favorite meals. I will never forget the first time I enjoyed my first bowl and begged my parents to take me to the grocery store to pick up a can of tortilla soup the next day. I was seriously hooked!

Ingredients for Paleo Tortilla Soup:

  • Carrots
  • Celery
  • Zucchini
  • Summer squash
  • Butternut squash puree
  • Scallions
  • Parsley
  • Turmeric
  • Shredded Turkey or Chicken
  • Plantain tortillas (see recommendations below)
  • Chicken Broth
  • Sea Salt
  • Extra-virgin olive oil
  • Coconut yogurt
  • Lime juice (optional for garnish)


  • I highly recommend Positively Plantain tortillas for this soup recipe and any other paleo tortilla needs. They are the absolute best vegan, paleo, and allergy-friendly tortillas that are free form gluten, corn, nuts, and soy. **Be sure to use the code OPENCOOKBOOK for 15% off your next Positively Plantain order.**
  • For the shredded meat, feel free to use chicken or turkey, depending on your preference. I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked.
  • To make the coconut crema, use a coconut yogurt that has a thick texture in order to get the right consistency and flavor. My favorites are Anita’s or Cocojune.
  • For the pureed butternut squash, feel free to prepare it yourself, just make sure it has a smooth texture. Or, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
  • Store the tortilla soup (without toppings and garnish) in an air-tight container in the fridge for 3-5 days. Top with avocado, coconut crema, and crispy plantain tortilla strips right before eating. The soup also keeps well in the freezer for up to 3 months.


Paleo Tortilla Soup (Whole30 & Top 8 Free)

: 4-5
: 15 min
: 60 min
: 75 min
This recipe has no ratings just yet.

This refreshing allergy-friendly Paleo Tortilla Soup is a vegetable-loaded soup that is perfect year-round.


  • 1-2 tbsp extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 1 1/2 cups carrots, diced
  • 3 celery stalks, thinly sliced
  • 1 1/2 cups zucchini, quartered and sliced
  • 1 1/2 cups summer squash, quartered and sliced
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 4 cups chicken broth
  • 1 1/2 cup butternut squash, pureed
  • 2 cups shredded turkey or chicken (pre-cooked)
  • 2 tbsp fresh parsley, chopped
  • Plantain tortilla, baked and sliced
  • Avocado, sliced for topping
  • Squeeze of lime (optional)
  • Parsley or cilantro, fresh and chopped for topping (optional)

  • Coconut Crema
  • 2 tbsp coconut yogurt (see recommendations)
  • 2-3 tsp filtered water
  • Pinch of sea salt
  • Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the sliced scallions and stir for a few minutes. Add the carrots and celery and saute for about 10 minutes.
  • Step 2 Add the zucchini and summer squash and mix until fully combined. Add the turmeric and sea salt and stir ingredients together. Saute for 10-12 minutes.
  • Step 3 Add in the broth, butternut squash puree, and shredded turkey or chicken. Let simmer for 30-35 minutes.
  • Step 4 While the soup is simmering, heat up a plantain tortilla in a toaster oven or regular oven for roughly 10 minutes at 350°F. Check the tortilla every few minutes to ensure it doesn’t burn. Bake the tortilla until it is nice and crispy. Once the tortilla is ready, remove from the oven and let cool. When safe to touch, slice into 1/4 to 1/2 inch strips.
  • Step 5 In a small cup or bowl, prepare the coconut crema. Add the coconut yogurt and filtered water to the cup or bowl and stir until well combined. Adjust the water accordingly to the desired texture. Add a pinch of salt to taste.
  • Step 6 To the stock pot, add the chopped parsley, stir to combine. Let simmer for another 5 minutes.
  • Step 7 Serve the soup hot, topped with the plantain tortilla strips, coconut crema, sliced avocado, and fresh parsley or cilantro. Add a squeeze of fresh lemon juice if desired.

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