Welcome back to my Channel! Today, we will be making a spicy chicken ‘tortilla’ soup which is completely gluten free, paleo and whole 30 compliant as well! I’m using an Instant Pot to cook but you can make this on a regular soup pot that is deep enough. This will allow soup to develop flavors. This soup is so so yum and I love the spiciness and tanginess of Chipotle Peppers in Adobo Sauce. The coconut cream makes this soup silky and rich and so hearty! This is super easy and takes less than 30 min!
#paleotortillasoup #paleo #chickentortillasoup #glutenfree
Ingredients:
Chicken Thighs (1lb)
Chopped Onions (1 bulb)
Chopped Tomatoes (3-4)
Chopped Garlic (4-5 pods)
Chopped Baby Bell Peppers (4-5)
Chopped Jalapeños (per taste)
La Morena Pepper/Sauce (3 TSP) optional
Coconut Cream (half can)
Chicken Broth (1.5 cup)
Oregano (1 TSP)
Cumin Powder (1.5 TSP)
Smoked Paprika (1.5 TSP)
Black Pepper (per taste)
Kosher Salt (per taste)
Avocado Oil (2 TSP)
Avocado (1)
Lime (to garnish)
Gluten Free Tortilla Chips
Note: if you don’t have La Morena Sauce, you can use any other peppers and lime juice. If you are not following a gluten-free, paleo, or whole30 diet, add beans, corns, and heavy cream to give it that extra richness.
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