Chicken tortilla soup may not seem like an option when trying to eat paleo, but it is! Plantain chips are the key to this recipe. They give it the crunch and texture you’re used to when eating a traditional tortilla soup. You could definitely buy the plantain chips but it was surprisingly easy to make our own. Just heat coconut oil in a sauce pan and add your sliced plantains. Remove and add salt and you have instant warm, crunchy plantain chips! Might sound like a weird combo to add plantains to a spicy, savory soup, but plantains are not sweet like bananas and they don’t have much flavor at all. I don’t love them plain, but fried in coconut oil, they’re really good.
But, enough about plantains. You don’t even need to use them. You could use a regular tortilla chip too or no chips at all. This soup would be awesome on its own. Enjoy!
- For the chicken
- 3-4 large boneless, skinless chicken breasts
- 1 tbsp cumin
- 1 tsp cayenne
- 2 tsp garlic powder
- salt and pepper, to taste
- 1 tbsp coconut oil, melted
- For the soup
- 2 tbsp coconut oil
- 3 garlic cloves, minced
- 2 red bell peppers, diced
- 1 poblano pepper, diced
- 1 jalapeno (option to remove seeds and ribs -where the heat is), diced
- 1 4oz can diced green chiles
- 1 14oz can fire roasted tomates (or stewed)
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- salt and pepper, to taste
- 32 oz low sodium chicken stock (or veggie stock)
- juice of 2 limes
- chopped cilantro, to garnish
- sliced avocados, to garnish
- crushed plantain chips, to garnish (recipe below)
- For the Homemade Plantain Chips
- 2 plantains, sliced very thin
- 2 tbsp coconut oil
- salt
- Preheat oven to 350F.
- Place chicken on parchment lined baking sheet
- Pour melted coconut oil on chicken and rub chicken with chicken spices
- Bake for 20-30 minutes
- Once done, shred chicken with a fork and set aside
- While chicken is baking, heat 2 tablespoons of coconut oil in a large pot over medium heat and add onion, peppers and garlic
- Season with salt and pepper and sautee for about 5 minutes
- Pour in green chiles and tomatoes along with the rest of your spices and combine
- Add shredded chicken and broth to the pot
- Simmer on low for about 20 minutes
- After simmering, add your lime juice and taste for more seasoning if needed
- While soup is simmering, make your plantain chips
- Heat 2 tablespoons coconut oil in a small sautee pan
- Add plantain chips and cook until golden brown
- Place on a paper towel when done and salt immediately
- Add soup to a bowl and garnish with avocado, cilantro, "tortilla plantain chips" and more lime if desired
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