Living in TX has really made me a huge fan of Tortilla Soup! You can find it in most Mexican restaurants but my most favorite place to get Tortilla Soup is at Neiman Marcus. Their version is creamy and delicious…and unfortunately, not very good for you! I came up with this tortilla-less and healthier version and it was a huge hit with my whole family, even my kids!
Soups are a must have in our house during the winter. I try to make a pot of soup frequently, and freeze the leftovers to defrost for a quick and easy meal. I am not even sure we will have enough for leftovers because this recipe was so good! I will be making it again soon!
Ingredients:
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 jalapeno, chopped and de-seeded
1/2 tsp sea salt and pepper
2 tsp chilli powder
2 tsp cumin
1 tsp coriander
1 tbsp tomato paste
4 cups chicken stock
2-14oz cans diced fire roasted tomatoes
1-4 oz can mild diced green chiles
1-14 oz coconut milk
1 rotisserie chicken, meat removed, deboned and shredded (or 2-3 cooked chicken breasts, shredded)
Optional toppings: chopped cilantro, avocado, jalapeno
Directions:
Heat a large soup pot over medium heat. Add the olive oil, and once it is hot, add the onion, carrots and garlic. Cook, stirring occasionally, until soft or about 5-7 minutes. Add the bell pepper and jalapeno. Cook for another few minutes. Add the tomato paste and mix well. Pour in chicken stock, tomatoes and green chiles. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove from heat.
Add coconut milk and use an immersion blender to blend until smooth. Add half the chicken and blend some more. The add remaining chicken and reheat. Blending half the chicken is optional, but makes the soup have great consistency! Add salt and pepper to taste.
Top with your favorite choices above! Enjoy!
Optional: Slice Siete Tortillas into strips, toss with a drizzle of olive oil and spread onto a baking sheet. Sprinkle with garlic salt. Bake at 375 for 6-8 minutes, until slightly brown and crispy. Serve on top of the soup for gluten free, paleo friendly tortilla strips!
