Chicken Taco Soup | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 Tbsp ghee, or coconut oil
• 2 Lge onion(s), finely diced
• 2 Lge carrot(s), finely diced
• 2 Lge celery stick(s), finely diced
• 4 tsp minced garlic
• 2 Tbsp ground cumin
• 1 1/2 Tbsp ground coriander
• 1 Tbsp oregano
• I Tbsp smoked paprika
• 3/4 tsp powdered chilli powder, or extra to your taste
• 1 L (4 cups) chicken broth/stock
• 700ml organic passata/tomato puree
• 1 Tbsp apple cider vinegar
• Zest & juice from 1 lime(s), (grate off the zest first then juice)
• 270ml can of coconut milk, (a thick brand like Ayam)
• 1 1/2 tsp fine sea salt
• 400g cooked shredded chicken, (approx. 4 generous cups or whole chicken)
• 3 cups baby spinach leaves, (firmly packed)
• Topping: diced avocado, sliced spring onions, chopped fresh coriander, leaves
• Optional: toasted & salted pumpkin seeds (pepitas), to replace corn chips and give a crunch