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Cave Cookery – Chicken Sin Tortilla Soup


“The soup sings summer songs!”

Today I’m feeling like eating summer and this Chicken Sin-Tortilla Soup from Cave Cookery completely fits the bill. It’s simple, it’s easy, and extremely versatile.  You can even use that leftover meat that’s just sitting there in your refrigerator (it doesn’t even have to be chicken).

P.S. just in case your Spanish is a little rusty, sin in Spanish means without.  So, this one is good for you Whole 30, Paleo, Gluten Free, low-carbers, and/ or anyone wanting delicious nutritious soup!

Chicken Sin Tortilla Soup

Serves: 4-6
Prep Time: 20 minutes
Assembly Time: 60 minutes
Total Time: 1 hour and 20 minutes

Ingredients:

  • 3 lbs. chicken breasts (or 2 lbs. of cooked chicken)
  • 3 Tbsp. coconut oil, divided
  • 2-3 tsp  fajita or taco seasoning (or mix 1 tsp. ground cumin,  tsp. chili powder, 1 tsp. garlic powder, and a dash of cayenne)
  • 1 large or 2 medium onions, diced
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced (discard seeds to reduce heat)
  • 1-2 poblano peppers, diced
  • 8 c. chicken stock
  • 1—28 oz. can diced fire roasted tomatoes
  • Juice of 2 limes
  • 1 cup cilantro, chopped
  • Salt & pepper
  • avocado, cilantro, onions, hot sauce for garnish

Recipe:
If you are using cooked chicken proceed to shredding the chicken. Preheat oven to 375 degrees Fahrenheit.  Rub chicken breasts with one tablespoon of oil (melting it first will make this easier), coating well. Sprinkle seasoning mix on the chicken, rub to coat evenly, and place on a rimmed baking sheet and into the preheated oven. Bake for 30-45 minutes until cooked through and liquids from the chicken run clear.  It is easier to shred the chicken while it is hot so use two forks and pull it apart.  If you are using previously cooked chicken it will be easier to shred by hand. Alternately, chop the chicken into one-inch pieces.

While the chicken is baking, heat the remaining 2 tablespoons of oil over medium heat in a large Dutch oven.  When hot, add in the onions. Cook until onions are translucent, about 7 minutes. Add in the garlic and peppers and sauté for 1-2 minutes, until fragrant. Pour in the chicken stock and fire roasted tomatoes and bring to a boil then reduce to a simmer.

To thicken the soup, remove half of the soup solids and puree in a blender. Return to the pot and mix.  Allow it to return to a simmer and add chicken, cilantro, and lime juice. Salt & pepper, to taste.

Serve hot with chopped cilantro, avocado, onions, and/or hot sauce.  Enjoy!




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