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Spicy Tomato Soup with Chicken and Lime

Yield 4

Recipe courtesy of Zenbelly

Ingredients

  • 1 medium onion, small dice
  • 2 roasted peppers or a 12-14 oz jar, small dice (reserve the liquid if using jarred)
  • 1 tablespoon bacon fat, coconut oil or ghee
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon chipotle paste (chipotle peppers in adobo)
  • 12-14 oz diced tomatoes
  • 3 cups chicken stock, preferable homemade
  • 2 cups cooked chicken1 avocado, diced
  • 4 lime wedges
  • fresh cilantro, roughly chopped

Instructions

  1. In a large heavy bottomed pot, sauce the onion in bacon fat over medium heat until golden, 3-4 minutes. Stir occasionally.
  2. Add the salt, cumin, coriander, smoked paprika and sauté another 30 seconds or so, just enough for the spices to become fragrant.
  3. Add the roasted peppers and chipotle paste, 1/4 cup of the reserved roasted pepper liquid, and tomatoes. Simmer 2-4 minutes
  4. Add the chicken stock and simmer for at least 10 minutes. You can let it simmer longer, I like to let it go for 30 minutes or so. Not necessary, but nice for flavor development.
  5. Stir in the chicken and simmer another minute or two, just enough to warm the chicken.
  6. Serve with lime wedges, avocado, and fresh cilantro.
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