Posted by Gina Mariehttps://soletshangout.com/fiesta-chicken-soup-gluten-free-paleo-option/

Fiesta Chicken Soup

Ingredients

    Soup

    • 1 tbs coconut oil
    • 1 lb boneless skinless chicken thighs
    • 1/2 large red onion, chopped
    • 3 cloves of garlic, minced
    • 3 large stalk of celery, chopped
    • 4 large carrots, chopped
    • 4oz can of fire roasted chiles (I got mine from Trader Joes)
    • 28 oz can of diced tomatoes, juiced included
    • 2 cartons of chicken broth (32 oz each)
    • 1 heaping tbs of chili powder
    • 1 tsp cumin
    • 2 tsp granulated garlic
    • Salt & pepper, to taste
    • 4 gluten-free organic corn tortillas (omit if paleo)
    • 4 cups of spinach

    Topping Ideas

    • Freshly sliced avocado
    • Sour cream
    • Cheddar (I used raw)
    • Scallions
    • Crispy tortilla strips
    • Lime

    Instructions

    1. In a large soup pot, heat up your coconut oil over medium heat until it melts and coats the bottom of the pot.
    2. Add in your chopped onion and your minced garlic. Allow the onions to sweat and brown with the garlic until both become fragrant and the onions are slightly translucent.
    3. Cut up your chicken thighs into bite sized pieces and add them to your pot to brown.
    4. Add in your chili powder, cumin, salt, pepper, and granulated garlic. Stir to coat the chicken.
    5. Once your chicken is browned, add in your celery and carrots. Stir together until the spices slightly color your entire mixture.
    6. Add in your fire roasted chiles and your can of tomatoes (including the juices!) Stir.
    7. Add in your chicken broth, stir together. Bring the pot to a boil and then turn it down and allow it to simmer for at least 30 minutes.
    8. Cut up your corn tortillas so that they are in small squares. It's super easy to do with a pizza cutter. Cut them into strips vertically, and then slice them into strips horizontally. It doesn't matter too much what they look like, as they are going to dissolve into our soup.
    9. Once your soup has been simmering for 30 minutes, add in your corn tortillas and allow your soup to simmer for at least an additional 15 minutes. The tortillas will dissolve into the soup and aid in making it a bit thicker. If you are Paleo, you can totally leave them out, your soup will just be a little thinner.
    10. Once your tortillas have cooked down into your soup, stir in your spinach. Your spinach will wilt as your stir it in. You're now ready to fiesta!
    11. Ladle out your bowl and top it with your desired toppings! Enjoy!

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