“Zoned Out” Chipotle Chicken Tortilla Soup

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Corn is a grain and not a part of The Paleo Diet, this I know. However, I love the hard crunch that corn tortillas lend and they are my favorite addition to this grain-free way of eating. I search out tortillas with an ingredient list of only 2-3 items; namely, organic corn, water and lime juice.
This video shows how to make a 20 block batch (5 four-block meals) of this soup…

This is the start of two new series:

1. Paleo Plus…– I’ll pick certain non-Paleo items to add to the diet for certain recipes. And, I’ll always give an Paleo alternative if you’re not into Paleo Plus… For today, I’d leave out the tortilla strips and have one apple and half an orange for dessert.

2. Paleo Potager– My soup making series. In the classical French Brigade System, the potageris the soup maker. I once worked at a soup kitchen in Anchorage Alaska where we’d make 120 quarts of soup in two hours every Tuesday. I’ll be teaching many of the techniques I acquired through that experience in this series.

Okay, I’d love to write more with all that is going on, but I have to butter up The Paleo Garage for the kick-off of the Paleo Cooking Classes tonight.
I just polished off three bacon berry muffins, I’ve got spinach artichoke meatza thawed for lunch and some Lemon Pepper Chicken with Asparagus for snacks to keep me fueled today. I’ll post the recipe for the chicken as the next dish in the Paleo Express series tomorrow.
Benjamin Franklin said, “He that is good for making excuses is seldom good for anything else.” Ouch!
“Keep It Paleo!” guys. Stock your Paleo Bank Account and attack life with vigor! No excuses.
Your Pal,
Paleo Nick
(What I do is fun, but it’s not all fun and games. Here I am coming out of the crawl space after running a cable for the stereo system in The Paleo Garage. Appetizing, eh?)

“Zoned Out” Chipotle Chicken Tortilla Soup

Ingredient List:

  • 1 ¾ pounds chicken breast, boneless/skinless (20P)
  • 9 corn tortillas, cut into strips (12C)
  • 4 teaspoons olive oil (12F)
  • Kosher salt and black pepper, to taste
  • 10 cloves fresh garlic, smashed and chopped (1C)
  • 2 cups onions, small dice (2C)
  • 5 cups Roma tomatoes, small dice (5C)
  • 1 handful fresh cilantro, roughly chopped
  • 1 teaspoon cumin
  • 2 chipotle peppers in adobo
  • 32oz chicken stock
  • 1-2 avocadoes, diced (6-12F)
  • Cilantro, to garnish

Preparation Instructions:

  1. Preheat oven to 375°F and line two sheet pans with foil.
  2. On one sheet pan, place the tortilla strips, drizzle them with olive oil and season with salt and pepper. On the other pan, place the chicken breasts and season with salt and pepper.
  3. Place sheet pans in the oven and bake chicken to an internal temp of 165°F. Toss the tortilla strips every 5 minutes and cook until crispy.
  4. While chicken and tortilla strips are cooking, heat an 8 quart stock pot over medium-high heat.
  5. Add olive oil, cumin and garlic and cook for one minute, stirring constantly. Then, add onions.
  6. Lower the heat, cover the pot and cook, stirring occasionally, until onions are translucent.
  7. Add tomatoes, cilantro and chipotle peppers and cook until tomatoes are soft.
  8. Add chicken stock and bring to a simmer.
  9. Use an immersion blender, or transfer soup to your Vitamix, and puree until smooth. Return soup to pot if using your Vitamix and bring back to a simmer.
  10. When chicken is done, dump pan juices into soup pot, dice the chicken and add it to the soup as well.
  11. When tortilla strips are crispy, ladle your soup into a bowl and garnish with strips, avocado and cilantro. Poila!

“Keep It Paleo!”

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