Ingredients

The following ingredients have 4 Servings
  • 2 tbsp coconut oil
  • 1 medium onion ((diced))
  • 2 poblano peppers ((seeded and chopped))
  • 2 tbsp minced garlic
  • 5 cups chicken stock
  • 18 oz whole peeled tomatoes
  • 4 tbsp tomato paste
  • ½ jalapeno ((seeded and finely diced - add more if you like spicier foods))
  • 1 tbsp chili powder
  • 2 - 3 tsp sea salt ((start with 2 then check to see if more is needed))
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 limes ((juiced, plus wedges for garnish))
  • 3 ½ cups chicken ((shredded and cooked))
  • ½ cup tightly packed cilantro ((chopped))
  • 1 cup shredded cheddar or cojito cheese
  • tortilla chips ((you can substitute grain-free tortilla chips or plantain chips))
  • sour cream
  • avocado
  • cilantro ((extra for garnish))
  • red onion ((chopped))
  • green onion ((chopped))
  • pico de gallo

Instruction

  • In a wide-bottomed pot, heat coconut oil over medium heat. When the oil is hot, add the onion and sautee until tender.
  • Add garlic, jalapenos, and poblano pepper. Sautee for another minute, then pour in the whole tomatoes. Chop them in to quarters using a spatula.
  • Stir in broth and tomato paste.
  • Season with salt, pepper, chili powder, cumin and paprika.
  • Bring pot to a boil, then reduce heat and simmer for 15 minutes. Stir in lime juice, cilantro and shredded chicken.
  • Ladle soup into individual bowls and top with sliced avocado. Serve with cheddar cheese and tortilla chips/grain-free tortilla chips/plaintain chips and lime wedges.