CHICKEN TORTILLA SOUP (SANS THE TORTILLA)

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.

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

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.