Easy Recipe: Smoky Mexican Tortilla-less Soup
Tortilla soup is an old favorite, but when you can’t (or don’t want to) eat corn, there is still a way to enjoy these amazing flavors in a warm bowl of comforting deliciousness.
This recipe will be in my new book The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally, releasing in October 2013!
smoky mexican tortilla-less soup from The 21-Day Sugar Detox
grain-free • gluten-free • dairy-free • nut-free • seed-free • egg-free • sugar-free • 21DSD
PREP TIME: 25 minutes
COOKING TIME: 45 minutes
YIELD: 4 large servings
NUTRITION INFO: coming soon!
2 Tbsp coconut oil or bacon fat
1 small onion, finely diced (~1/2 cup)
- 1 red bell pepper, finely diced (~1/2 cup)
- 2 carrots, finely diced (~1/2 cup)
- 2 stalks of celery, finely diced (~1/2 cup)
- 1 poblano pepper, roasted and diced (see side note below)
1/2 tsp sea salt
- 1/4 tsp black pepper – or more to taste
- 2 tsp cumin
- 2 tsp corriander
- 1/2 tsp chipotle powder
- 7oz tomato paste
- 32 oz home made broth (chicken or beef)
- 8oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
optional: 1/4 c cilantro, chopped – for garnish
- optional: avocado slices – for garnish
- In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
- Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
- When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
- Serve garnished with fresh chopped cilantro and avocado slices.
change it up:
- Use cooked, shredded beef and beef broth instead of chicken.
- Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter.
- To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.
Yes, you can enjoy this recipe while on the The 21-Day Sugar Detox !
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.
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