King Ranch Soup
Servings: 4 people
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup diced small red bell pepper
- 1 cup diced small yellow onion
- ¼ cup small diced jalapeno seeds removed
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons arrowroot powder
- 3 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 1 [10-oz] can diced tomatoes and jalapenos
- 3 cups diced cooked rotisserie chicken
Optional Garnish:
- grain-free tortilla chips for serving (omit if Whole30)
- shredded sharp cheddar to garnish (omit if Whole30)
- fresh cilantro to garnish
Instructions
- Heat a large pot or dutch oven over medium high heat with olive oil. Add the bell pepper, yellow onion, jalapeno, garlic, salt, pepper, cumin and chili powder. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the arrowroot and stir until well-combined.
- While stirring, slowly pour in 1 cup of broth until well-combined. Add the tomato paste. Continue to cook, stirring, the ‘roux’ for 2 minutes. Again, while stirring, slowly pour in 2 cups of broth until well-combined. Stir in the can of tomatoes and jalapeños and shredded chicken.
- Cook, uncovered, simmering until the flavors have melded and chicken is tender,, about 10 minutes.
- Garnish with shredded cheddar and cilantro. Serve alongside tortilla chips and enjoy!