Creamy Tortilla-Less Soup

• porcje: 6 servings

Składniki

2 tbsp olive oil

2 onions (finely diced)

4 cloves garlic

1 jalapeno

1 tbsp. ground cumin

1 tsp. ground coriander

1 tbsp. tomato paste

3 cups strained tomatoes (such as pomi brand)

4 cups chicken broth

1 cup jarred (canned or frozen roasted *mild* green chiles)

1 bay leaf

1/4 cup full-fat unsweetened coconut milk (blended so that it isn't separated)

1 rotisserie chicken (shredded)

1 avocado (diced)

lime

cilantro (for serving)

Wskazówki

Heat olive oil in a dutch oven or large pot. Add the onions, garlic, and jalapeno and season with a little salt and pepper. Saute until tender, about 5 minutes.

Add the cumin, coriander, and tomato paste and saute until fragrant, about 2 minutes.

Add the broth, strained tomatoes, green chiles, bay leaf and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered.

Discard the bay leaf and then, blend soup until smooth using an immersion blender or blender.

Add the coconut milk and stir in to combine.

Taste, add salt and pepper if needed.

To serve, place shredded chicken on the bottom of each bowl. Ladle soup over. Top with the avocado, garnish of cilantro and serve with lime.

Enjoy!

Wartości Odżywcze

• Kalorie: 409 kcal
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 8 g
• Cholesterol: 99 mg
• Sód: 1162 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 8 g
• Białko: 33 g