Chicken Enchilada Soup

It's hard to find a hearty paleo soup that I really enjoy. It seems like most soup recipes include corn, beans or some other type of legume that I can't really tolerate.  So when I discovered this recipe I was pretty excited since I wouldn't need to swap out anything! This enchilada soup goes great with tortilla chips, (I love Siete grain free chips) chopped avocado and cilantro.

Ingredients:

• 2 Tbs Avocado Oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 medium bell peppers diced
• sea salt and black pepper
• 2 Tbsp tapioca or arrowroot flour
• 3 cups chicken bone broth
• 1 1/4 cups red enchilada sauce
• 1 14 ounce can fire roasted diced tomatoes 
• 1 4 ounce can chopped green chiles
• 3/4 tsp ground cumin
• 3 1/2 cups cooked and shredded chicken
• 1/4 cup coconut cream 
• 2 Tbs nutritional yeast (optional)
• 2 tsp lime or lemon juice
• sea salt to taste
• avocado slices for garnish
• chopped cilantro for garnish

Instructions:

1. Heat the oil in a large stock pan over medium heat.

2. Add the onion and saute for 3 minutes.  Add the garlic and peppers, sprinkle with sea salt and pepper and saute for an additional 3-5 minutes until soft and fragrant.

3. Sprinkle the mixture with the arrowroot or tapioca and stir to coat.  Slowly pour in the chicken broth, and stir well to combine. 

4. Stir in the enchilada sauce, diced tomatoes, green chiles, and cumin.  Bring to a boil, stirring occasionally.  The soup will thicken as it cooks.

5. Add the chicken, reduce heat to medium-low and let the soup simmer uncovered for 5 minutes, stirring occasionally.

6. While the soup simmers, whisk together the coconut cream, nutritional yeast, and lime juice.  Stir the mixture into the simmering soup to combine well.  Taste the soup and season with salt as desired.  Let simmer for 5 more minutes.  Serve hot garnished with avocado and cilantro.

https://www.paleorunningmomma.com/chicken-enchilada-soup-paleo-whole30/