Chicken Tortilla-Less Soup
4:13 PM
Super healthy and super delicious, this soup is the perfect make-ahead dinner. It's also super easy to make. It clocks in around 125 calories for a one cup serving, is loaded with protein, and is perfect topped with a little avocado and cilantro. Adjust the number of peppers to your liking to spice it up or tone it down. If you're like me, and want the extra heat, add the seeds to the pot with peppers.
Chicken Tortilla-less Soup
Serves approximately 6 to 8.
1.5lbs Chicken Breast
2 TSP Extra Virgin Olive Oil
2 TSP Fajita Seasoning*
1 Medium Onion
3 Cloves Garlic
1 Poblano Pepper
1 Jalapeño (or two if you like it hot)
1 Quart Chicken Stock
1 14.5oz Can Diced Tomatoes
1 Cup Chopped Cilantro
2 Limes, Juiced
Avocado
Cilantro
1. Preheat oven to 350 degrees. Coat chicken in 1 teaspoon olive oil, and sprinkle with fajita seasoning. Bake for 35-45 minutes until cooked through.
2. Dice the onion. Sauté onions over medium heat in remaining oil in a large pot or dutch oven. Chop garlic and seed and chop peppers while onions are cooking. If you like your soup extra spicy, leave in some seeds. Once onions are translucent, add garlic and peppers. Season with salt and pepper and cook until fragrant.
3. Add stock and tomatoes to pot. Shred cooked chicken and add to pot with cilantro. Bring to a low boil. Season with salt and pepper if needed.
4. Serve with sliced avocado and a sprinkle of cilantro.
*I create my own fajita seasoning with a mix of cumin, chipotle chile powder, smoked paprika, and cayenne pepper.
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