There aren’t many soups that I like (or love) but ….Tortilla Soup was definitely one of them! If you know me, you know that I like to add crunch to any meal. When I gave up grains/gluten, I would order Tortilla Soup without the tortilla’s (meh). I loved that crunch in my soup! So …making a Paleo Tortilla Soup was long over due!
Recently, my granddaughter and I went out to lunch. She ordered tortilla soup and I was taken back by all the cheese. I don’t quite remember having tortilla soup with so much cheese! Was it a new thing or had I not had a legit soup? When I decided to whip up my own Paleo Tortilla Soup, I was nervous that it wouldn’t ‘fit the bill’ without real tortillas or cheese! Truth be told, the whole family loved my version and is on repeat!
Add The Crunch
What chips do I use? Well, there are a few to choose from these days that are amazingly good! As much as I love Siete Foods Chips, I must admit, From The Ground Up chips are a tad more to my liking. From The Ground Up chips are made with cauliflower, cassava flour, chia seeds and believe it or not, they have some other hidden veggies! You wouldn’t know it though! They are simply chips in our household. We love them and so do our ‘regular tortilla chip’ eating friends!
Another soup we add some chips to, is my BLT Soup! I’ve been known to crunch a handful over top or just use a chip to use as a scooper! Paleo Chips really are my favorite “spoons” for soups! Even with the Paleo Tortilla Soup, gotta use a chip to scoop it up!
So, while I call it a ‘tortilla soup’, it’s not your traditional version. I’ve added a few things to bulk it up and it honestly makes this soup not only filling but nutritious! Don’t be scared – there’s eggplant in it but again, it’s there to bulk the soup up and doesn’t contribute an unnecessary flavor. In fact, the eggplant takes on all the other flavors, which make it a perfect little addition!
Here’s the thing. It’s not that I don’t like soup – but I don’t like the idea of a liquid meal ….so that’s why I “bulk it up” with other ingredients. Most of the soups on my blog are chunkier and that’s exactly how I like them. If you’re more of a ‘slurp’ kind of soup person, cut back on the ingredients or add in more of the broth. I alway suggest making any recipe, your own!
The weather right now is chilly and definitely bodes well with a cup of soup and a comfy blanket! So go ahead and get your soup on!
Paleo Tortilla Soup
Ingredients
- 1 lb cooked ground beef
- 32 oz beef broth
- 1 1/2 cups chipotle sauce/salsa
- 2 cups diced eggplant
- 1/4-1/2 cup diced onions
- 8 oz baby Bella mushrooms
- 2 tbsp olive or avocado oil
- Sour Cream of choice (I use Kite Hill)
- Shredded cheese of choice (I use Kerrygold)
- Sliced avocado
- Grain free chips of choice
Instructions
- In a stock pot, add a couple of tbsp’s of avocado or olive oil and warm.
- Add the onions and stir to cook til nearly translucent. Add in the diced eggplant. Stir continuously for 2 minutes.
- Pour in the beef broth and chipotle sauce and heat through on medium flame, stirring occasionally. Add in the mushrooms and cooked ground beef.
- Place lid on pot and simmer on low-medium flame for 15 minutes.
- Ready to eat! Ladle into individual bowls and top with avocado, sour cream, crumbled chips and cheese if desired!
