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.
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Article printed from Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast: http://balancedbites.com
URL to article: http://balancedbites.com/2013/02/easy-recipe-smoky-mexican-tortilla-less-soup.html