Well sort of… It’s paleo chicken tortilla soup, hold the tortillas. “Paleo chicken soup” sounded sort of bland and boring so I left tortilla in the title. It’s still got all the good mexican flavors of cumin and chili powder that a chicken tortilla soup should have but without those non-paleo tortillas.
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil/Coconut Oil/Butter
- 1-½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Coconut Oil or Butter
- 1 cup Diced Onion
- 1/2 cup Diced Green Bell Pepper
- 1/2 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 14 oz can diced Tomatoes
- 4 oz can diced green chilies
- 32 ounces Chicken Broth (homemade is best, but if you have to buy it read your ingredients. I like Pacific brand)
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil (or melted coconut oil or butter) on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon butter or coconut oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Add in tomatoes, green chiles, chicken broth, tomato paste and water. Bring to a boil, then reduce heat to a simmer. Simmer for 50-60 minutes, uncovered.
Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 1o or so minutes before serving.
Ladle into bowls, then top with diced red onion, diced avocado, pico de gallo, if you have it! (The garnishes really make the soup delicious.)