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.
2-3 lbs of boneless skinless chicken breasts
24 oz bone broth
2 16-oz cans of fire roasted tomatoes
4-5 medium carrots, sliced
6 celery stalks, sliced,
1 medium onion, diced
3 clove garlic, minced
2 limes, juiced
1 tsp cooking fat
cilantro, optional garish
avocado, optional garnish (not pictured)
1tsp sea salt
fresh ground pepper, to taste
1 tsp coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cayenne
1/2 tsp dried oregano
(You can add more cayenne and chili powder if spice is your thing!)
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 is spices and stir. Once it come to a boil, reduce heat to medium/medium-high.
Cook for 15-20 minutes or until chicken reaches an internal temp of 165 degrees F. Remove from heat.
Two options to Shred 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.
Add chicken back to soup, stir, and add lime juice. Garnish as desired.
Cook Time: 45-55 minutes
Prep Time: 10 minutes