Chicken Lime No Tortilla Soup
 
Prep time
Cook time
Total time
 
Sherri:
Recipe type: Soup
Cuisine: Latin American/Mexican/American/Paleo/Gluten Free/Dairy Free
Ingredients
  • Ghee
  • 1lb Cooked Organic Chicken, chopped into small pieces
  • 2 Cups Carrots, shredded (After peeling, I threw them in the food processor to shred as I was short on time and also lazy. I highly recommend it)
  • 3 Celery Stalks, diced
  • ½ Jalapeno Pepper, diced finely
  • 1 Onion, diced
  • 2 Cloves Garlic, minced
  • 32oz. Organic Chicken Broth (try to make your own or buy from a specialty shop so there are no additives like caramel color)
  • 18oz. Jar Organic Crushed Tomatoes (I like Jovial brand and prefer jarred over canned because of the absence of BPA and soy)
  • 1 Cup Fresh String beans, halved or quartered
  • ½ tsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Garlic Powder (optional)
  • ⅛ Cup Cilantro, chopped finely (you can add more if you like cilantro)
  • Juice of 2 limes
  • Salt and Pepper to taste
Directions
  1. Set two pots on the stovetop. One a soup pot and the other a sauté pan.
  2. Add a touch of ghee to each pan.
  3. To the sauté pan, add the diced chicken (and salt and pepper to taste)to cook through.
  4. To the soup pot, add carrots, celery, jalapeno and onion and cook 3-4 minutes, or until just tender.
  5. When the chicken is cooked, shut off the heat and let sit.
  6. Add garlic to the cooked veggie pot and cook 1 minute more.
  7. Then pour the now cooked chicken, broth, tomatoes, string beans, chili powder, cumin, garlic powder, cilantro, lime, and salt and pepper to soup pot.
  8. Heat to a bubble and allow to simmer 10-15 minutes to let the flavors gel. If you can, let the flavors marry overnight or for several hours in the refrigerator. Then re-heat on the stove before serving.
  9. This recipe is also a great way to use leftover chicken. Just skip the step of cooking the chicken.
Recipe by Shaped By Sherri at https://shapedbysherri.com/170/