Chicken Tortilla-less Soup

Kate Redding

Prep Time 20

Cook Time 1 30

Total Time 1 50

2-3 lb. of chicken breast
3 tablespoons of oil- your choice. I usually use coconut oil but today I used a fancy habanero infused olive oil I bought recently.
1 package fajita seasoning or just use ground cumin, chili powder, garlic powder and cayenne if you already have all those in house
2 large onions diced
6 cloves of garlic minced
2 jalapeno peppers sliced/diced (I used 3 because I like it hot)
2 poblano peppers sliced/diced
2 quarts 8 cups chicken stock- I usually buy two boxes and although it’s a bit more than this amount I use both.
2 15 ounce cans fire roasted tomatoes
2 limes juiced
1 cup fresh cilantro chopped
2 Avocado and extra cilantro for garnish

Preheat your oven to 375 degrees fahrenheit. Remove any fat from the chicken breast and cut into quarters. Place your chicken breasts onto a baking sheet and brush with oil coating well. Sprinkle your fajita or seasoning mixture over the chicken, coating each piece well, then place into the oven. Cook for about 45 minutes to an hour depending on size of the chicken breast. You’ll know it’s done when the liquid from the chicken runs clear. Using two forks, shred each piece. Or if you’d prefer, you can chop the chicken into small pieces.
Meanwhile in a large pot over medium heat, combine 2 tablespoons of oil and diced onions. Cook until onions are translucent, about 5 minutes.
Next add in the garlic and peppers and saute for about 2 minutes until fragrant.
Pour in chicken stock and tomatoes and bring your pot of yumminess to a medium boil.
Add in the chicken, cilantro and lime juice to the delicious mixture and kick up the heat for a few more minutes. After this I like to cover and let it cool down before reheating to serve. I find it helps the flavors blend together.
Serve nice and hot topped with fresh cilantro and diced avocado. You could even add cheese, hot sauce or sour cream if you like. ENJOY!