CHICKEN "TORTILLA" SOUP

This soup is phenomenal and can easily work as an appetizer or a meal! It will definitely please any of your non-Paleo friends and family!

While the soup recipe is mine, I came across an ingenious plan to use thin sliced plantain chips in place of tortillas as a garnish! The crunch and the flavor blended so well, I was very happy with it. The plantain chips were seasoned with onion, salt, paprika and cayenne. It was hard to not eat them on the way to the soup bowl!

You will need: A cutting board, sharp knife, a fork (maybe two), a can opener (I know! I feel just terrible!), a large pot.

Ingredients:
3 chicken breasts
4 cups vegetable Stock (again I used Pacific brand Vegetable Stock - available at Sprouts)
2 14oz. cans of diced tomatoes (make sure there are no strange additives!)
1/2 onion, julienned 
1/2 each red and green bell pepper, diced small
1 zucchini diced, small
1 clove garlic, minced
1 lime
3 Tbsp grass-fed butter
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne
2 1/2 tsp salt
cilantro, chopped for garnish if desired

CHICKEN TORTILLA SOUP:

#1- Put your vegetable stock and diced tomatoes in your pot and bring up to a simmer.

#2- Place your raw chicken breasts in the pot to cook (make sure you have removed all of the fat from the chicken). Cover your pot and simmer for about 20 minutes or until the chicken is completely done.

#3- Remove your chicken and place in a bowl to cool. (I expedited this process by placing the cooked chicken in the freezer for about 15 minutes.)

#4- Shred your chicken in the bowl by either raking it with your fork(s) or you can shred it by hand, just do not burn yourself, please.

#5- Toss shredded chicken back in the pot along with your onions, bell peppers and butter.

#6- Add in all of your dry spices, garlic, and squeeze in the juice from one lime.

#7- Let this simmer for about 8-10 minutes to bring all of those flavors together.

#8- Add the zucchini and cook for an additional 5-10 minutes.

Season with additional salt if desired.

I garnished this dish with plantain chips, sliced avocado and cilantro! 

This soup will be even better the next day after the flavors have all sat together overnight. You know, if there's any left.

A few of my recipes include garlic, but for those who know me, I don't use it when I cook for myself. I am allergic to garlic! Yeah, yeah, I wear my sunglasses at night too, me and Corey Hart.