Chicken Tortilla-less Soup

Chicken Tortilla-less Soup

Back when Jim and I were first married and I began eating meat again, I found that I loved Chicken Tortilla Soup. Once we went Paleo, I had to remove the black beans, the tortillas, and corn. Over the years it has been tweaked a bit, but here’s the current recipe – perfect for the winter.

Prep Time: 15 min

Cook Time: 50 min

Servings: 8

Equipment

• mixer (hand or stand)

Ingredients

Soup Ingredients

• 2.5 lbs chicken breasts pasture raised

• 24 oz chicken bone broth

• 32 oz fire roasted tomatoes

• 4 med. carrots sliced

• 6 celery stalks sliced

• 1 med. onion diced

• 3 cloves garlic minced

• 2 limes juiced

• 1 tbsp cooking fat butter, ghee, etc.

• 2 tbsp cilantro chiffonade, optional garnish

• 2 avocados diced, optional garnish

Spice Blend

• 1 tsp sea salt

• ground pepper to taste

• 1 tsp ground coriander

• ½ tsp cumin

• ½ tsp chili powder or to taste

• ½ tsp cayenne or to taste

• ½ tsp dried oregano

Instructions

Directions:

• Saute onions and garlic over medium-high heat in a large soup pot with 1 tsp cooking fat. Once translucent, add in celery and carrots cooking and stirring for about 1 minute. 

• Add both cans of diced tomatoes, bone broth, and chicken. Bring to a boil. Add in spices and stir. Once it come to a boil, reduce heat to medium. Cook for 15-20 minutes or until chicken reaches an internal temp of 165° F. Remove from heat. 

• Shred chicken using one of the methods below. Then add chicken back to soup, stir, and add lime juice. Garnish as desired. 

Shredding Chicken

• Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen. 

• Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen.