Smoke Mexican Tortilla-less Soup

* 2 Tbsp coconut oil or bacon fat
* 1 small onion, finely diced (~1/2 cup)
* 1 red bell pepper, finely diced (~1/2 cup)
* 2 carrots, finely diced (~1/2 cup)
* 2 stalks of celery, finely diced (~1/2 cup)
* 1 poblano pepper, roasted and diced (see side note below)
* 1/2 tsp sea salt
* 1/4 tsp black pepper – or more to taste
* 2 tsp cumin
* 2 tsp corriander
* 1/2 tsp chipotle powder
* 7oz tomato paste
* 32 oz home made broth (chicken or beef)
* 8oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
* optional: 1/4 c cilantro, chopped – for garnish
* optional: avocado slices – for garnish

* In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
* Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
* When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
* Serve garnished with fresh chopped cilantro and avocado slices.


Serving Size: 4 Large servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINDSEYJ3.