Clean chicken tortilla soup

Ingredients

3	pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
3	tablespoons of oil of your choice, divided (we used coconut oil)
2-3	teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
1	large or 2 medium onions, diced
6	cloves garlic, minced
2	jalapeno peppers, diced
1-2	poblano peppers, diced
2	quarts (8 cups) chicken stock
1	28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
	Juice of 2 limes
1	cup cilantro, chopped
	avocado and fresh cilantro for garnish

Directions

1. Clean chicken

2. In a crockpot, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes. Place chicken in crockpot.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapeños or poblanos if you need more heat.

Comments

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Kendra Callaway Fit

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