INGREDIENTS
- 2 ½ lb. boneless, skinless chicken breasts
- 2 Tbsp. ghee
- 1 medium onion, diced
- 1 small red pepper, diced
- 8 cloves garlic, crushed
- 1–2 jalapenos, minced (optional; seeds and membranes removed for less heat)
- 1 Tbsp. + 1 tsp. taco seasoning
- ½ tsp. ground cumin
- 1 tsp. sea salt
- 3–4 cups broth (chicken)
- 1 28-oz can fire roasted crushed tomatoes/diced tomatoes
- ½ cup fresh corriander, chopped
- Juice of 1 lime
- Diced avocado and lime wedges for serving
INSTRUCTIONS
- Place large Dutch oven over medium heat. Add ghee.
- When ghee is melted, nestle chicken breasts into the bottom of Dutch oven in single layer. Cook 5-7 minutes then flip and cook additional 5-7 minutes.
- Push chicken breasts to side (stacking 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.
- Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
- Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
- Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
- Return shredded chicken to pot and stir. Add corriander and lime juice.
- Serve with diced avocado and lime wedges.
https://therealfoodrds.com/chicken-tortilla-less-soup/print/10032/