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Friday, January 19, 2018

Tomato & Green Chile Chicken Soup

This soup is spicy, rich and super comforting on a cold day. Kind of like a tortilla-less chicken tortilla soup! It does pack some heat so if you aren't into spicy food or are planning on serving it to picky littles, you may want to omit the jalapeno. As is, it's whole 30 compliant but feel free to customize according to your diet; this would be great over rice, topped with corn tortillas or cheese and sour cream.  Also, I used chicken bone broth in this for the health benefits and to give the soup a little more thickness, but you could easily swap chicken broth, cup for cup.

2 Tbs. Olive oil
1 sweet onion, diced finely
2 garlic cloves, minced
1 jalapeno pepper, de-seeded and diced
3 Tbs. tomato paste
1 tsp. chili powder
1/2 tsp. cumin powder
1/2 tsp. dried oregano
1 tsp. kosher salt
1 (8oz.) can green chiles (or 4 roasted hatch green chiles, de-seeded and diced)
1 (28 oz.) can diced tomatoes
5 cups chicken bone broth (or chicken stock)
1 bay leaf
2 cups shredded chicken
1 lime, juiced
Chopped fresh cilantro

Heat olive oil over medium high heat in a dutch oven or stew pot. Add diced onion and jalapeno and cook for about 5 minutes until onion is translucent. Add in garlic, and cook until fragrant, 1-2 minutes. Add in tomato paste and all spices except for the bay leaf, stirring to combine and cook for another minute. Add in green chilies, diced tomatoes, bone broth and bay leaf and turn heat up to high. Bring soup to a boil and then turn down to medium-low to simmer for 20-30 minutes. Remove bay leaf. Blend soup with an immersion blender until smooth and well blended. Add in lime juice and shredded chicken and adjust seasonings to taste. Top with fresh cilantro and avocado (for a Whole 30 compliant version) or corn tortilla strips, sour cream and cheddar.


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