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CHICKEN TORTILLA SOUP (SANS THE TORTILLA)

2/22/2014

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After months of no rain, we finally had our first few days of showers. Thank goodness we did because I was starting to get worried. I was so happy that it finally started to rain that I decided to whip out my stockpot and finally make a soup. This soup can get pretty spicy depending on how much cayenne pepper you decide to use, so if you cant handle the heat I recommend just leaving it out.

Picture

Chicken Tortilla Soup (sans the tortilla)


For The Stock
  • 6 chicken legs (or you can also use the carcass of a chicken)
  • 2 chicken breasts
  • 3 carrots chopped
  • 4 celery chopped
  • 1/2 onion diced
  • 10 cloves of garlic minced
  • 2 bay leaves
  • 1 tsp. thyme
  • 1/4 cup parsley chopped
I prefer to make my own broth, but you can most likely use 2-3 boxes chicken broth and yield the same results

  1. Fill a stockpot with water a little over halfway. (I didn’t measure how many cups, sorry!)
  2. Throw in all your stock ingredients (Except for your 2 chicken breasts) and bring to a boil.
  3. Once the water comes to a boil, turn it down to low and simmer.
  4. After two hours of cooking throw in your 2 chicken breasts.
  5. After a total of  3 hours turn off the heat and remove the chicken legs and breasts with tongs and place on a plate. (Once the chicken has cooled, shred it using your hands or two forks)
  6. Pour the stock through a mesh sieve so that all you are left with is a clear broth. Discard all the vegetables.


For The Soup
  • 1 tsp. coconut oil
  • 1 onion diced
  • 8 cloves of garlic minced
  • 1 red bell pepper diced
  • 1 poblano chili diced
  • 1 roasted red pepper diced
  • 2 zucchinis
  • 1 can fire roasted tomatoes with green chili’s
  • 1/2 jalapeno minced
  • 2 tbsp. chili
  • 1 1/2 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • A pinch of cayenne pepper
  • 1/3 cup cilantro chopped
  • 1 green onion chopped
  1. Heat a stockpot over medium heat and melt the coconut oil. Add the onions and garlic and sauté until translucent, about 3-5 minutes.
  2. Next add the bell pepper, and poblano chili, sauté for 3 minutes. 
  3. Add the zucchini next and sauté another 3 minutes.
  4. Throw the rest of the ingredients into the pot and mix. (Let everything heat up so that when you pour the stock in it wont take forever to come to a boil)
  5. Once the ingredients inside the pot are hot and sizzling pour in your stock and shredded chicken in and let it come to a boil.
  6. Cook on low for 20 minutes. Add salt and pepper to taste.


Possible toppings
  • Shredded cabbage
  • Diced avocado
  • Lime juice
  • Plantain chips

Picture


I love this soup, it’s got the perfect amount of heat. I recommend not skimping on the toppings because it takes the soup to another level.

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    about me

    Hi, my name is Monica. I spend most of my free time in the kitchen. (Just ask my friends) I love cooking, baking and experimenting. Take a gander around my page and drop a comment if you have any questions. 

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