Paleo Chicken Tortilla Soup
- 2 boneless, skinless chicken breasts
- 1 T olive oil
- 1-1/2 t cumin
- 1 t chili powder
- 1/2 t garlic powder
- 1/2 t sea salt
- 1 T olive oil (additional)
- 1 c diced onion
- 1/2 c diced bell pepper (colors of choice)
- 3 cloves garlic, minced
- 1 can Rotel tomatoes and green chilies
- 1 can diced tomatoes
- 4 c (32 oz) chicken stock/broth
- 3 T tomato paste
- 2 c hot water
- 1 recipe Paleo tortilla chips
- Garnishes: diced avocado, cilantro
Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 T olive oil on chicken breasts, then sprinkle some of the spice mix all over both sides. Set aside the rest of the mix. Place chicken breasts on a foil-lined baking sheet, and bake for 20-25 minutes, or until cooked through. Once it is out of the oven, use two forks to shred chicken and set aside.
Heat 1 T olive oil in a large stock pot over medium high heat. Add onions, peppers, and garlic. Stir to cook for a minute or so, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, diced tomatoes, chicken stock, tomato paste, and water. Bring to a boil (you may have to crank up the heat a bit), then reduce heat to a simmer. Simmer uncovered for anywhere from 20 to 45 minutes (the longer the better). Be sure to check seasonings and adjust as needed (you may need to add more salt or chili powder).
Turn off heat just before serving. Break up a handful of your Paleo tortilla chips and gently stir them in. Ladle into bowls, then top with your garnishes!
This makes a LOT, and since there were only 2 of us, I had a lot leftover. You can keep it in the fridge for a few days, but I also poured about half the soup into freezer bags to freeze for a future meal. It will freeze well for a few weeks, and now we have another delicious meal ready to heat and eat! If you love traditional Chicken Tortilla Soup, you will definitely love this one. Enjoy!