Chicken Tortilla-less Soup
Cooking Steps
1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.
2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.
6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.
7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!
Serves 8
1 hour
This is a Non-Dairy Recipe
Ingredients
- 3 pounds bone-in chicken breasts
- 3 tablespoons oil of your choice, divided
- 2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don't have)
- 1 large or 2 medium onions, diced
- 6 cloves garlic, minced 2 jalapeno peppers, diced
- 1-2 poblano peppers, diced
- 2 quarts (8 cups) chicken stock
- 1 28 ounce can of fire roasted tomatoes (if you can't find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
- Juice of 2 limes 1 cup cilantro, chopped
- avocado and fresh cilantro for garnish
Add to Favorite Recipes! 
Print This Recipe
5 Responses to “Chicken Tortilla-less Soup”
Leave a Comment!
[...] blogs and sites on the web!Chicken Tortilla-less Soup Fast Paleo / Posted on: April 29, 2012Fast Paleo – 1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken [...]
Just made this for dinner and it was awesome!!! Great recipe! Used all fresh veggies/herbs from our local CSA.
Made this over the weekend. The only thing I did different was I put everything in the crock pot in the morning (baked the chicken while we ate breakfast, shredded & then into the pot). The house smelled so good ALL day!!! When dinner finally came around, holy cow!!! Awesome soup!!! Made enough for dinner and lunch the following day.
Made this today….it is to die for! I doubled the amount of taco seasoning, added some chilli flakes and used around 10 jalapenos. Yum!!
This was great, and it lasted for a ton of meals. I won’t be using fire roasted tomatoes next time – the smokey flavor was too much for me. I did blend the veggies to thicken it somewhat. Easier to eat that way too.