Chicken Tortilla-Less Soup
Serving Size: 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredient list:
(Purchase organic ingredients when possible)
- 2 tablespoons avocado oil
- 1 medium onion diced
- 3 cloves of minced garlic
- 2 medium bell peppers diced
- Sea salt
- Black Pepper
- 2 tablespoons arrowroot starch
- 3 cups chicken broth or bone broth
- 28 oz can of fire roasted diced tomatos
- 4 oz can chopped green chilies
- 1 teaspoon groun cumin
- 1 tablespoon chili powder
- 3 cups of cooked shredded chicken
- juice from 1 large lime
- 2 tablespoons nutritional yeast (optional for flavor)
- Avocado finely sliced for garnish
- cilantro chopped for garnish
- red onion chopped finely for garnish
Instructions:
1. Heat the oil in a large stock pot over medium heat. Add onion and sauté for 3 minutes, or until translucent and fragrant. Add the garlic and peppers, sprinkle with sea salt and pepper. Sauté for an additional 3-5 minutes until soft fragrant.
2. Sprinkle the mixture with the arrowroot or tapioca and stir to coat. Slowly pour in the chicken broth, stiffing to combine with the veggie mixture.
3. Stir in the diced tomatoes, green chilies, cumin, and chili powder. Bring to a boil stirring occasionally. The soup will thicken as it cooks.
4. Add the chicken and reduce heat to medium-low and let the soup simmer uncovered for 5 minutes. Stir occasionally.
5. Stir in the lime juice and nutritional yeast, then taste the soup and season with salt as desired. Simmer for 5 more minutes or longer, if desired.
6. Serve hot garnished with avocado, red onion, and cilantro. Add sour cream if you want!
Enjoy!