Chicken “Tortilla-less” Soup

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


  • 1 tablespoon coconut oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth
  • 2 14-oz. cans full fat unsweetened coconut milk
  • Sea salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken thighs chopped
  • 2 cups chopped cabbage
  • 1 cup cauliflower florets
  • 1 cup sliced mushrooms
  • 1 large avocado peeled 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 8 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 avocado and cilantro. Serve warm.


SERVING SUGGESTION: A Big Salad tossed with Leanne’s Basic Vinaigrette (In a large bowl, toss together torn lettuce (not Iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
NUTRITION: 314 Calories; 16g Fat (44.0% calories from fat); 33g Protein; 13g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 512mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.
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