Smoky Mexican Tortilla-less Soup
| This is our estimate based on online research. | |
| Calories: | 127 |
| Fat: | 7 g |
| Carbohydrates: | 13 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, (or bacon fat)
- 1/2 cup 1/2 cup 1/2 cup Onion, finely diced
- 1/2 cup 1/2 cup 1/2 cup Red Bell Pepper, finely diced
- 1/2 cup 1/2 cup 1/2 cup Carrots, finely diced
- 1/2 cup 1/2 cup 1/2 cup Celery, finely diced
- 1 1 1 Poblano Pepper, roasted and diced
- 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 2 tsp 2 tsp 2 tsp Cumin
- 2 tsp 2 tsp 2 tsp Coriander, ground
- 1/2 tsp 1/2 tsp 1/2 tsp Chipotle Powder
- 7 oz 7 oz 7 oz Tomato Paste
- 32 oz 32 oz 32 oz Chicken Broth, free range, ideally, bone broth (chicken or beef)
- 8 oz 8 oz 8 oz Chicken Breast, cooked and shredded
- 1/4 cup 1/4 cup 1/4 cup Cilantro, optional, for garnish
Process
- 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.
Notes
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. side note: 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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I have looked for a good non-tortilla soup for about three years and I found it tonight! It took a lot longer time than I expected with boiling the chicken and roasting the pepper but SMOKES it is AMAZING! I only wish I had some Plantains with this and it would have been 100%.