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CHICKEN TORTILLA SOUP – paleo recipe
Stav Kogan

CHICKEN TORTILLA SOUP

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 red, orange, or yellow bell peppers
  • 1 tbsp lard or avocado oil
  • 1 whole bone-in, skin-on chicken breast
  • 1 medium onion, cut into small dice
  • 4 cloves garlic, sliced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp chipotle powder
  • 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
  • 6 cups Chicken Broth
  • 1 lime, quartered
  • 2 avocados, diced
  • Crispy Tortilla Strips
  • Roast the peppers following one of the methods below. Cut them into a small dice and set aside.

Method
 

  1. Chopped fresh cilantro
  2. After the peppers have steamed in the bowl for 15 minutes, remove them and rub off the skins. Although it’s tempting to run the peppers under water, doing so would remove a lot of the smoky flavor from the roasting, so try to be patient and peel them without using water.
  3. Lower-Carb Modification: Omit the Crispy Tortilla Strips. To add some crunch, use julienned jicama or daikon.

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