This chicken “tortilla” soup rocked my socks off! It is just BURSTING with flavor. I whole30ified it, of course. It looked even yummier with the avocado on top but I devoured the bowl before I could snap a pic. Recipe below 👇🏼 (As a side note, I want to try this with fire roasted corn and/or Mexican rice after this whole30 is over!) .
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2 large chicken breasts, shredded and seasoned to taste with cumin, garlic powder, chili powder, and cayenne powder
6 cups stock or bone broth (I used chicken stock)
28oz can fire-roasted diced tomatoes
1 chopped white or red onion
Juice of 2 limes
1 1/2 chopped jalapeños (keep some seeds in there if you want it 🔥 and use the other half for topping!)
1 large poblano, de-seeded and chopped
6 cloves chopped garlic
Cilantro, additional jalapeño, diced avocado and lime wedgies to garnish.
Sauté onion, garlic, and peppers until fragrant and softened. Add tomatoes and broth. Bring to a boil, add lime juice and chicken, then simmer for about 15 minutes.
