Chicken Tortilla Soup | Paleo-Friendly
Servings: 6
Ingredients
- 2 Tb coconut oil
- 1 onion diced
- 4 cloves garlic minced
- 4 carrots shredded
- 4 stalks celery chopped
- 1 jalapeño pepper deseeded and minced
- 30 oz diced tomatoes 2 cans
- 32 oz chicken broth
- 1 Tb cilantro dry
- 1 Tb chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon sea salt
- 2 Tb tomato paste
- 2 chicken breasts boneless/skinless
- paleo-friendly tortilla chips such as Siete for paleo
- 4 flour tortillas cut into 1 inch strips if non-paleo for non-paleo
Instructions
- To begin, heat the oil in a Dutch oven over medium heat and sauté the onion until it is almost tender.
- Add in the garlic and continue to sauté for another minute.
- Add in the carrots, celery, jalapeño, diced tomatoes, chicken broth, cilantro, chili powder, cumin, black pepper, salt, and tomato paste. Stir it all together and bring it to a gentle boil.
- Nestle the chicken breasts down into the mixture. Cover and reduce the heat to a simmer. Cook this for about 30-35 minutes, or until the chicken is tender.
- Using a pair of tongs, remove the chicken breasts to a cutting board. Cut up or shred the chicken. Return the chicken to the pot of soup and stir it in.
- If you are serving the non-paleo version, stir in the tortilla strips.
- For the paleo version, serve it topped with some crushed tortilla chips.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chicken-tortilla-soup/Nutrition
Serving: 1c | Calories: 272kcal | Carbohydrates: 29g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 1251mg | Fiber: 5g | Sugar: 6g
