Cooked - Chicken Enchilada Soup {paleo, Dairy-free, Whole30}

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Chicken Enchilada Soup {paleo, Dairy-free, Whole30}

6.0

2 tbsp avocado oil

1 medium onion (diced)

3 cloves garlic (minced)

2 medium bell peppers (diced)

Sea salt and black pepper

2 tbsp tapioca flour (or arrowroot )

3 cups chicken broth (or bone broth)

1 ¼ cups red enchilada sauce ( siete brand or homemade)

1 14-ounce can diced tomatoes, fire roasted

1 4-ounce can chopped green chiles

¾ tsp ground cumin

3 ½ cups cooked shredded chicken ((about 1 ½ lbs boneless breasts or thighs))

¼ cup coconut cream

2 Tbsp nutritional yeast

2 tsp lime juice (or lemon juice)

Sea salt to taste

Avocado (sliced for garnish)

Cilantro (chopped, for garnish)

Grain free tortilla chips (Siete brand if desired (not Whole30))

Heat the oil in a large stock over medium-high heat.
Add the onion and saute for 3 minutes, or until translucent and fragrant. Add the garilc and peppers, sprinkle with sea salt and pepper and saute for an additional 3-5 minutes until soft and fragrant.
Sprinkle the mixture with the arrowroot or tapioca and stir to coat. Slowly pour in the chicken broth, stirring, and stir well to completely combine.
Stir in the enchilada sauce, diced tomatoes, green chiles, and cumin, and stir until combined. Bring to a boil, stirring occasionally. The soup will thicken as it cooks.
Add the chicken, reduce heat to medium-low and let the soup simmer uncovered for 5 minutes, stirring occasionally.
While the soup simmers, whisk together the coconut cream, nutritional yeast, and lime juice. Stir the mixture into the simmering soup to combine well. Taste the soup and season with salt as desired and allow to simmer 5 more minutes or longer, if desired. Serve hot garnished with avocado and cilantro if desired.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 100 weeks ago

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