Chicken Tortilla-Less Soup
Overview
Prep Time: 15 min • Cook Time: 30
Total Time: 45 min
This hearty chicken tortilla-less soup is packed full of protein, fat, fiber and flavor! If you’re not low carb this can be eating with some tortilla chips!
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what you’ll need:
1 yellow onion
1 red bell pepper
4 jalapeños
Minced garlic
Avocado oil
Salt
Pepper
Cumin
1 15 oz can kidney beans
2lbs chicken (rotisserie or chicken breast)
Enchilada sauce
Chicken stock
1 can diced green chilies
1 lime
Raw sharp cheddar cheese
Avocados
Cilantro
Organic tortilla chips
Instructions:
Dice up your yellow onion, bell pepper, and jalapeños.
Add 1 tablespoon of avocado oil to the pot on medium high heat. Then add 1 tablespoon of minced garlic, let it sauté for about 1 to 2 minutes then add your chopped veggies.
Once the veggies have softened add 3 teaspoons of cumin, 1/2 tsp of salt and 1/2 tsp of pepper and mix.
You then add in the rest of your ingredients, the can of kidney beans, 3 cups enchilada sauce, 3 cups chicken stock, can of green chilies, juice of 1 lime, and shredded chicken. (I cooked my chicken in my instant pot and then shredded it. You can always buy rotisserie chicken and shred that if you wanna make it easier.)
Cover and simmer for 15 to 20 minutes, the longer the simmer the better the flavor.
Top with freshly grated organic cheddar cheese, avocado, cilantro, and some tortilla chips. Enjoy!!