Chicken Tortilla-less Soup #soup #diet

Chicken Tortilla-less Soup #soup #diet

You realize I can't stop there. Give me something sustenance identified with discussion about and I can continue for quite a long time (ask Stacie – she's seen this a larger number of times than she can most likely tally). However, seeing as it's Sunday and I have to get in the kitchen for a week by week feast prep sesh, I'm simply going to hit the features and state that I cracking adoration soup.

Soup is my go-to breakfast most days of the week and right presently I'm thoroughly pulverizing on this Chicken Tortilla-less Soup. But on the other hand it's extraordinary for lunch and supper. I simply happen to like my soup before early afternoon since it's an incredible method to get in a lot of veggies and mending bone stock with next to no sugar (exactly what's normally happening in the veggies). Since the exact opposite thing I need is early in the day longings and a sugar crash. Ain't no one got time for sugar smashing.

Cast iron. I'm completely fixated on solid metal (once more). I figured out how to cook in cast iron from my father and did as such for a long time until I was allured by a lot of extravagant tempered steel pots and skillet the hubby got me for a commemoration blessing. Try them a pursue two or three years at that point conceded that I abhorred them. The warmth appeared to be uneven, the covers weren't tight fitting, everything appeared to stick and it was difficult to get a decent singe on anything. So I hauled out the old cast iron and prepared it back up and subsequently my relationship with cast iron was revived and those container went up on Craigslist.

Chicken Tortilla-less Soup #soup #diet

Also try our recipe : HONEY SRIRACHA SESAME CAULIFLOWER & CHICKEN #healthy #keto


  • 2 ½ lb. boneless, skinless chicken breasts
  • 2 Tbsp. ghee (we recommend Pure Indian Foods)
  • 1 medium onion, diced
  • 1 small red pepper, diced
  • 8 cloves garlic, minced
  • 1–2 jalapenos, minced (optional; seeds and membranes removed for less heat)
  • 1 Tbsp. + 1 tsp. taco seasoning (such as our Whole30 Taco Seasoning recipe)
  • ½ tsp. ground cumin
  • 1 tsp. sea salt
  • 3–4 cupsWhole30-compliant chicken broth (or homemade broth)
  • 1 28-ounce can fire roasted crushed tomatoes (may substitute diced tomatoes)
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Diced avocado and lime wedges for serving


  1. Place a large Dutch oven over medium heat. Add ghee.
  2. When ghee is melted, nestle chicken breasts into the bottom of the Dutch oven in a single layer. Cook 5-7 minutes then flip and cook an additional 5-7 minutes.
  3. Push chicken breasts to the side (stacking them is okay), add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and cook an additional 30-60 seconds or until fragrant.
  4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
  5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
  6. Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
  7. Return shredded chicken to pot and stir. Add cilantro and lime juice.
  8. Serve with diced avocado and lime wedges.

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