Chicken

Tortilla-LESS Soup

Using grain-free (Siete’ brand) tortilla chips

*3 roasted pasilla peppers (broil whole 5 min. each side and allow to sit for 30 minutes (I make them the day before) seed, stem and chop

30 min prep and cook time using Instapot

1 1/2 hours on stove

 

Ingredients

1 Tbsp. ghee or olive oil

2 lbs. boneless, skinless chicken thighs (cut into 1/2 “ cubes

1 Tbsp. potato starch

2 tsp. cumin seed, coarsely smashed

1 tsp. ground cumin

2 tsp. dried ancho chile powder

2 tsp. smoked paprika

2 tsp. oregano flakes

2 tsp. sea salt 

1 tsp. freshly ground pepper

1 large yellow or white onion, chopped 

2 large garlic cloves, minced

1 large  28 ounce can Muir Glen fire roasted tomatoes

1  large carton chicken stock and 1 large carton chicken bone broth

2 tsp. ghee or olive oil

2 carrots, coarsely chopped

1 red or yellow pepper, coarsely chopped

2 small zucchini’s, coarsely chopped

3 cups baby spinach, torn into small pieces

Juice from 2 limes, squeezed

1 bunch cilantro, chopped (half for soup and half for garnish)

2 avocados, sliced

 

Optional Garnishes:

 

1 cup shredded raw cheddar cheese (or other cheese of choice)

sour cream

Siete’ NO GRAIN tortilla chips (any flavor) I prefer lime and sea salt

 

Directions:

Using Instapot:

Using Sear setting:

 

  1. Cut chicken into small bite-sized chunks

  2. Dust with potato starch, salt and pepper

  3. Melt ghee in Instapot using sear setting

  4. Saute’ chicken for 5 minutes

  5. Add spices and stir for another 2-3 minutes

  6. Add onions and garlic and cook an additional 5 minutes

  7. Add tomatoes and broth and set to pressure cook on high for 10 minutes. 

 

Meanwhile:

  1. Melt ghee in medium cast iron skillet (or sauce’ pan)

  2. Add pepper, carrots and zucchini

  3. Stir for 8-10 minutes or until veggies are soft but not overcooked

  4. Add pasilla peppers and spinach and stir until spinach is slightly wilted (2-3 min)

  5. Remove from heat and add to soup when it is finished

  6. Squeeze lime and stir in half of the cilantro

  7. Ladel into bowls and top with desired garnish

  8. Enjoy!