Chicken “Tortilla-less” Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings


  • 2 tablespoons coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups low sodium chicken broth or use bone broth
  • 2 14-oz. cans diced tomatoes
  • sea salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken thighs chopped
  • 2 cups chopped cabbage
  • 1 cup cauliflower florets chopped
  • 1 cup sliced mushrooms
  • ¼ cup chopped cilantro
  • 1 large avocado peeled, pitted, and sliced


  • In a large pot over medium heat, heat coconut oil. To the pot, add the onion and garlic and cook for 5 minutes, until tender.
  • To the onion mixture, add the next 7 ingredients (chicken broth through mushrooms) and stir. Cover soup and reduce heat to low. Simmer for 25 minutes, until chicken is cooked through and vegetables are tender.
  • Using a large soup-spoon, spoon soup into bowls and top with cilantro and avocado. Serve warm.
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