Tortilla-less Chicken Soup
Author: Anita Edge
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
This is an easy, crowd-pleasing gluten-free Paleo soup recipe. This is adapted from a recipe in Paleo Slow Cooking: Gluten Free Recipes Made Simple. I served this at the Chili Fest at Nick's Garden Center on September 8 and many people asked for the recipe. I also started with about ¼ cup of Mirasol chiles and people wanted it hotter - so I added more. I suggest adding just some of the chiles and then adjust by adding more to get the desired heat.
Ingredients
  • 1½ cups chopped yellow onion (about 1 medium)
  • 4 celery stalks, chopped
  • 3 carrots, chopped
  • 2 tbsp olive oil
  • 1 fully cooked rotisserie chicken (or 4 chicken breasts)
  • 3 garlic cloves, minced
  • 1 15-oz can chicken broth
  • 1 10-oz can diced tomatoes with green chiles (Rotel or similar)
  • 1 28-oz can El Pato Enchilada Sauce
  • ½ cup hot diced green chiles (can substitute 1 jalapeno, diced)
  • 1½ tsp cumin
  • 1½ tsp chili powder
  • ½ cup coconut milk
Instructions
  1. In a medium-sized pan, saute the onion, celery, and carrots, in olive oil until the onions are translucent, about 5 minutes over medium heat. Then place in crockpot.
  2. Add remaining ingredients, except for chicken*, cover, and cook on low for 4 hours. * If using raw chicken breasts instead of rotisserie chicken, add the breasts and cook on low for 8 hours.
  3. Meanwhile, remove chicken meat from bone and shred. Add to crockpot 20 minutes before the 3 hours are up. * If using raw chicken breasts, remove them from crockpot after 7 hours, let cool 30 minutes, shred chicken, then add shredded chicken back into crockpot.
Notes
I bought the rotisserie chicken and shredded it a half day before. Then I put the bones in the crockpot with water and let it cook on high to generate my own chicken broth.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/tortilla-less-chicken-soup/