Go Back
chicken tortilla soup
Print Recipe

Chicken Tortilla Soup

Ingredients

SAUTE

  • 2 tablespoons ghee of coconut oil
  • 1 yellow onion finely chopped
  • 4 garlic cloves chopped or pressed
  • 1 medium poblano pepper seeded and chopped
  • 1-2 jalapeno peppers seeded and chopped - optional

ADD SUBSTANCE

  • 6 cups chicken stock preferably homemade
  • 2 chicken breasts left over from making stock, diced or shredded
  • 18 ounces diced tomatoes 1 jar, I love Jovial brand
  • 1/2 cup beans or lentils I use Beluga or mung beans
  • 3 tablespoons tomato paste

ADD SPICES

  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 1/2 tablespoon sea salt more or less to taste
  • freshly ground black pepper to taste

FINISH WITH

  • juice of 1 lime
  • handful of chopped cilantro

SERVE WITH

  • sour cream
  • chopped cilantro
  • crushed tortilla chips
  • shredded cheese
  • sliced avocado
  • chopped green onions

Instructions

  • In the stock pot where you will be cooking soup, melt ghee or coconut oil and saute onions until soft and fragrant.
  • Add garlic and poblano pepper and cook until poblano softens.
  • Add chicken stock, diced chicken, diced tomatoes, lentils and tomato paste, and get them all to simmer. 
  • Add spices, and simmer for 10-15 minutes.
  • Turn heat off; add lime juice and cilantro. Serve with desired toppings.