Paleo Tortilla Soup

Paleo Tortilla Soup

Delicious and nourishing - you can make this soup paleo-friendly or Whole30 by omitting the cassava chips.

Ingredients:

2lbs boneless, skinless chicken breasts

1 large yellow onion

4 cloves garlic

1 tbsp chili powder

1/2 tbsp cumin

1/4 tsp coriander

28oz fire roasted diced tomatoes

4oz can diced green chiles

1/2 cup coconut milk (Aroy-D is my favorite)

32 - 64oz bone broth or chicken broth (your preference)

1 bunch cilantro, chopped

Salt and fresh ground black pepper to taste

Juice of 1/2 a lime (or 1-2 tsp lime juice)

Garnish:

Lime wedges

Chopped cilantro

Chopped avocado

Siete cassava tortilla chips (Not Whole30 compliant)

Method:

1) Heat a large skillet or dutch oven on medium heat until hot enough that the oil moves rapidly around the pan. After seasoning the chicken breasts with salt and pepper, sear the chicken in the pan, about 3 minutes per side.

2) Remove the chicken to a plate, and sauté the onions in the pan, scraping up the brown bits from the chicken. When the onions are translucent (about 4-5 min) add the garlic and spices and saute for 30 seconds.

3) Add in the green chiles, tomatoes, broth and coconut milk. Bring to a boil and add the chicken back in. Reduce the stove to a low heat, simmering all the ingredients together for 20 minutes.

4) Remove the chicken to shred it and put it back in the soup. Add 1/4 cup of cilantro, saving the rest for garnishing each bowl. Add salt and pepper to taste.

5) When plating each individual bowl, you can garnish with your favorite toppings: cilantro, lime wedges, avocado and siete tortilla chips.