Go Back
+ servings
Overhead shot of cheesy chicken soup in a bowl topped with avocado, jalapeños, and herbs. A spoon is in the bowl and around it is a plate with more herbs, an avocado, a bowl of chips, and a kitchen towel.
Print Pin
5 from 5 votes

Cheesy Chicken Soup

Easy cheesy chicken soup made with chicken, veggies, and a thick and creamy "cheesy" broth without any dairy or flour. It makes a comforting and healthy chicken soup that's made in one pot and ready in 35 minutes. Gluten-free, dairy-free, paleo, and Whole30 approved!
Course Main Course
Cuisine American
Keyword cheesy chicken soup, creamy chicken potato soup, healthy creamy chicken soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 cups
Calories 263kcal
Author Kelly

Ingredients

  • 1 tablespoon ghee
  • 1 heaping cup diced onions (130 grams)
  • 2 cloves garlic, minced
  • 1 1/2 pounds yukon gold potatoes, diced into 1-inch pieces (4 1/2 cups diced/4-5 potatoes)
  • 3 cups chicken broth
  • 2 medium-large bell peppers, diced (3 cups/300 grams)
  • 3 cups shredded chicken (340 grams)
  • 1 15-ounce can full-fat coconut milk
  • 1/2 cup nutritional yeast
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • optional toppings: cilantro, green onion, avocado, hot sauce...

Instructions

  • In a large dutch oven or stockpot, add oil over medium-low heat and let it get hot, about 30 seconds. Add onions and salt and pepper and saute for 5 minutes, stirring occasionally, until softened and golden brown. Add garlic and saute for another 1-2 minutes. Add a splash of broth if needed to make sure it doesn't burn.
  • Add the potatoes and broth and mix well to combine. Make sure nothing is stuck on the bottom of the pan. Cover with a lid and let simmer for 10-12 minutes, being careful to not let it boil over.
  • While the potatoes cook, add the coconut milk, nutritional yeast, chili powder, cumin, paprika, and a pinch of salt and pepper to a high powered blender.
  • After 10-12 minutes, the potatoes should be pretty soft (they don't have to be cooked all the way through). Take out about a cup of the potatoes from the pot and add it to the blender. If you get a little broth, that is okay. Blend until smooth and combined.
  • Add your peppers to the pot and mix well. Then add the cheesy broth along with your shredded chicken and mix well to combine. Let simmer for 5-10 minutes until veggies are cooked to your liking. Top with toppings and enjoy!

Nutrition

Serving: 1cup | Calories: 263kcal | Carbohydrates: 21g | Protein: 18g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.9g | Potassium: 641mg | Fiber: 3.8g | Sugar: 4.4g | Vitamin A: 1360IU | Vitamin C: 57mg | Calcium: 18mg | Iron: 1.1mg