I love chicken soup and it is even better when it has Latin flavor. I love savory soup in the winter time and this is a great way to get healing broth in a new way. I love all the spices in Mexican and Southwestern food and I could eat it everyday. This chili style recipe was great and I made it for my family and they loved it. Some people may not be able to tolerate the nightshades so they can try this version from my friend Mickey Trescott.
Mexican Chicken Tortilla Soup Recipe (Paleo, Gluten Free, Low Carb, Dairy Free)
Ingredients:
1 tablespoon ghee or coconut oil
1 white onion, diced
1 green pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
4 cups chicken broth
2 cups crushed tomatoes
3 cups shredded chicken
2 avocados, sliced, for topping
1/4 cup fresh chopped cilantro
Directions:
Melt the fat in a stockpot over medium heat. Add the onions and peppers and season liberally with salt and pepper. Saute the mixture for 3 or 4 minutes until the onion is translucent and add the garlic, paprika, cumin, chili powder, and saute for 2 or 3 more minutes. Add the crushed tomatoes and chicken broth and bring to a boil. Turn it down to a simmer and cook for 20 minutes. If a more smooth texture is desired, use an immersion blender to puree it. Add the chicken and simmer for 15 more minutes. Adjust the seasonings to taste and serve into bowls. Top with cilantro and top with avocado and enjoy.
For A Crispy Paleo Topping: You can top with some crushed plantain chips or grain free crackers if desired.
Be sure to pin it:
The recipe needs to include the cooking fat called for by the instructions as an ingredient.
Thanks, I fixed it!
I made this soup last Friday and it was delicious. I wanted to ask if you crush your own tomatoes or if you use canned tomatoes? Thanks for a great, diet friendly recipe!
Thanks so much for reading my blog Kat! I am glad you liked it.
I usually used canned in the winter.