Audra's Tortilla Soup
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Brief Description
Yummy tortilla soup. Use the best quality ingredients you can find :)
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 15 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Private
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Source:
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Tags:
Family Quick & Easy Gluten-Free Crockpot Make-Ahead Large groups Paleo Low-carb
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Notes:
I use chicken breast strips, speeds up the oven cooking part! Edited from the original.
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Posted By: alitchfield
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Posted On: Feb 09, 2015
Number of Servings:
Ingredients:
- 3 pounds - Boneless chicken breast
- 3 tablespoons - Coconut oil Seperated in halve (1.5 ea.)
- 2 teaspoons - Taco seasoning
- 6 cloves - Garlic Minced
- 2 - Jalepenos Sliced
- 1 cans - Small diced tomatoes Drained
- 8 cups - Chicken stock
- 2 - Limes Juiced
- 1 cups - Cilantro Chopped
- 1 - Avocado Sliced for garnish
Directions:
1. Preheat your oven 375 degrees. Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken.
2. Heat rest of the oil in a stock pan, add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
3. Pour in the chicken stock and tomatoes and bring to a medium boil.
5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture.
6. Add the chicken, cilantro and lime juice. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.
7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top.
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