Smoky Mexican Tortilla-less Soup
Makes 4 servings
2 tablespoons coconut oil or bacon fat
1 small onion, finely diced (1/2 cup)
1 red bell pepper, finely diced (1/2 cup)
2 carrots, finely diced (1/2 cup)
1 poblano pepper, roasted and diced
1/2 teaspoon sea salt
1/4 teaspoon black pepper, or more to taste
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon chipotle chili powder
6 ounce can tomato paste
1 quart chicken stock
8 ounces chicken, cooked and shredded
1/4 cup cilantro, chopped, optional for garnish
Avocado slices, optional for garnish
In a large soup pot, melt the coconut oil and all the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper, season with salt and pepper to taste, then add the cumin, coriander, and chipotle chili powder and stir until well combined. Allow to cook for another 8-10 minutes.
Add the tomato paste and chicken broth, stir to incorporate and cook, stirring occasionally for two minutes. Simmer for 20 minutes or until the flavors are well combined.
When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
Serve garnished with fresh chopped cilantro and avocado slices, if desired.
Slightly adapted from Balanced Bites