Chicken Taco Soup | Paleo | Gluten-free | The JOYful Table
This paleo-friendly main meal chicken taco soup is packed with flavour, nutrients and texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at susanjoyfultable.com.
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
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