Chicken Tortilla-less Soup
Ingredients
The soup
-
1 ½
lb.
boneless, skinless chicken breasts
-
1
Tbsp.
ghee or cooking fat of choice
-
1
medium
onion, diced
-
1
small
red bell pepper, diced
-
8
cloves
garlic, minced
-
1
4-ounce can
diced green chiles
-
1
small
jalapeno, minced
-
2
Tbsp.
taco seasoning
-
1
tsp.
ground cumin
-
1
tsp.
salt
-
4
cups
low-sodium chicken broth
-
1
28-ounce can
fire-roasted crushed tomatoes
-
½
cup
fresh cilantro, chopped
-
1
Juice of
lime
For serving
-
to taste
diced avocado
-
to taste
lime wedges
Instructions
- Heat ghee in a large Dutch oven over medium heat.
- Add chicken breasts and cook for 5-7 minutes on each side.
- Push chicken to the side and add onions, red peppers, jalapenos, taco seasoning, cumin, and salt; cook for 5 minutes.
- Stir in garlic and diced green chiles, cooking for an additional 30-60 seconds.
- Add broth and crushed tomatoes, bring to a boil, then cover and reduce heat to simmer.
- Cook for 20 minutes until vegetables are tender and chicken is cooked through.
- Remove chicken, shred it, and return it to the pot along with cilantro and lime juice.
- Serve with diced avocado and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
223
Total fat
6g
Total carbohydrates
19g
Total protein
25g
Sodium
582mg
Cholesterol
0mg
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