This one has been in our recipe book for several years in some incarnation or another, and has consistently been one of the most requested by our kids. It started out as “Chicken Tortilla Soup,” but given the Primal aversion to anything grains, we can’t very well use tortilla in the name anymore (or the recipe for that matter). It also saw another incarnation using black and/or kidney beans, but alas, we try to keep legume consumption to basically nothing as well. And so, we arrive at the version posted here. It also happens to be extremely easy to make (my 9-year-old is getting very good at helping make this), and quick too! So it’s yet another dish that’s easy to throw together without much pre-planning, and have a great meal on the table in no time. And best of all, this one provides enough leftovers for a couple of people to enjoy the next day.
- ~2 lbs of chicken (2 to 3 breasts, or 4 thighs is what I used this time)
- 1/2 yellow onion
- 3 cloves garlic
- 2 tomatillos (this was something I added on a whim because they were in the fridge)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp chipotle powder (optional)
- 2 tsp no-salt seasoning blend
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) diced green chiles
- 1 quart chicken stock (or use 4 cups of water and some low-salt bouillon)
- Handful of fresh cilantro
- 1 lime
- 1 cup or so of shredded cheese (optional)
Start out by chopping up the onions and tomatillos. You can mince the garlic or use a garlic press on this one. Set these aside together in a prep bowl. Slice the limes into wedges and set aside. Chop up the cilantro, about 1/4 to 1/2 cup, and set aside as well. And, if you’re using cheese, shred it up and set aside.
Remove the skin, bones, and major fat from the chicken (you can skip this if just using boneless and skinless breasts), then cut into 1/2″ to 3/4″ pieces.
Warm up a large sauce pan on medium-high, and melt a tbsp or so of butter or bacon grease in the bottom. Toss in the chicken and cook until nearly cooked through.
Once you’re satisfied with the results, then it’s time to add in all the liquid and canned ingredients. Pour in the can of chiles, the can of tomatoes, and the quart of chicken stock.
Stir it all up really well, bring to a boil, then reduce the heat and simmer for about 30 minutes or so. While you’re waiting, turn your attention to making a batch of Almond Muffins, which are an amazing substitution for sweet cornbread muffins. In the time it takes to get the muffins done, all the flavors of the soup will be well-combined and you’ll be all set.
Serve it up in a nice big bowl with a little shredded cheese, a sprinkle of fresh cilantro, and a squeeze of lime on top, and the almond muffin on the side. Enjoy!