Since our transition to paleo-whole foods inspired living, the only thing I have truly missed is a few Mexican themed meals, like Chicken Tortilla Soup. So over the past two years I have been trying different recipes and modifying for our family taste buds. So our recipe evolves every time. This last recipe was a winner. Be warned that I make recipes in bulk for my family of five and I always want leftovers!!! ****your largest pot will be FULL when you are done****
Chicken No-Tortilla Soup
(use organic whenever possible)
2 chicken breasts-cut-up
4 chicken thighs-cut-up
1 tbsp fat (lard, butter, avocado or coconut oil)
3 celery stalks-chopped
1 yellow onion - chopped
2 Tbsp tomato paste
1 can diced tomatoes
2 tsp chilli powder
2 tsp cumin
6 garlic cloves
juice of 1 lime
4 cups broth (I used a combination of homemade bone broth and mineral broth)
1 can corn (optional, I only use if organic in BPA free can and I don't need to be grain-free)*
1 can black beans (optional, I don't use, but if you do be sure it is organic and BPA free can)*
salt and pepper to taste
*If you use these items, note the pot may overflow. It is important for these to be organic and in BPA free cans. Rinse before including in the soup. Grains and legumes can be gut irritants for some conditions.
Raw goat milk cheddar for garnish (optional)
Avocado slices for garnish
Parsley chopped for garnish
In your largest pot, sauté the chicken in your preferred fat until cooked through. Add the onions and garlic until soft. Add the chili powder, cumin and tomato paste until chicken is coated. Add remainder of ingredients. Heat until boiling and then turn down to a simmer and cover. Simmer until carrots and celery are al dente.
Serve in bowls with toppings. Enjoy.
Eat well. Move well. Sleep well. Soar on.
Holistic Health Coach