Creamy Tortilla-Less Soup
Servings: 6 People
Ingredients
- 2 tbsp olive oil
- 2 onions finely diced
- 4 cloves garlic
- 1 jalapeno seeded and chopped (**optional! taste your roasted green chiles and see how spicy those are first. If they don't have much spice to it, then add the jalapeno)
- 1 tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tbsp. tomato paste
- 3 cups strained tomatoes such as pomi brand
- 4 cups chicken broth
- 1 cup jarred canned or frozen roasted *mild* green chiles
- 1 bay leaf
- 1/4 cup full-fat unsweetened coconut milk (blended so that it isn't separated)
- 1 rotisserie chicken shredded
- 1 avocado diced
- lime
- cilantro for serving
Instructions
- Heat olive oil in a dutch oven or large pot. Add the onions, garlic, and jalapeno and season with a little salt and pepper. Saute until tender, about 5 minutes.
- Add the cumin, coriander, and tomato paste and saute until fragrant, about 2 minutes.
- Add the broth, strained tomatoes, green chiles, bay leaf and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered.
- Discard the bay leaf and then, blend soup until smooth using an immersion blender or blender.
- Add the coconut milk and stir in to combine.
- Taste, add salt and pepper if needed.
- To serve, place shredded chicken on the bottom of each bowl. Ladle soup over. Top with the avocado, garnish of cilantro and serve with lime.
- Enjoy!