Updated: Mar 28
2 fresh or frozen chicken breasts (or 2-3 cups shredded rotisserie chicken)
5 cups chicken stock
1/2 cup lime juice
10 oz can diced tomatoes & green chilies
2 tbsp of compliant hot sauce of choice (Frank's and Cholula work well)
1 small white or yellow onion, diced
1 celery stalk, chopped
2 tbsp avocado oil
1 tbsp chopped garlic
1 tsp cumin
1 tsp chili powder
Salt & pepper to taste
1/2 an avocado, sliced (for garnish)
Bunch of cilantro, chopped (for garnish)
For the tortilla strips:
2 Siete grain-free tortillas
1 tbsp avocado oil
Salt to taste
(omit for Whole30)
Place two frozen chicken breasts in the instant pot with one cup of chicken stock. Use the manual setting to pressure cook for ten minutes. When it’s done, let it naturally release for 10 minutes before you release the steam valve. Use a stand or hand mixer to shred the chicken. You can also use two forks, but the mixer method is SO much quicker. If you have thawed chicken on hand, great! You can quick release as soon as the ten minutes of pressure cooking is up. Or you can simply use 2-3 cups of shredded rotisserie chicken.
While the chicken is cooking, start the soup base. Sauté the onion, celery, and garlic in the avocado oil. Cook over medium high heat for at least five minutes or until soft and aromatic. Add the hot sauce and cook for another minute. Add the diced tomatoes and green chilies and combine well. Add the cumin, chili powder, and salt & pepper to taste. Add the remaining chicken stock and lime juice, stir well, and bring to a simmer. When the chicken is done and shredded, add it to the pot and let simmer for an additional two minutes. Remove from heat and garnish with lots of fresh cilantro, avocado, and crunchy tortilla strips.
To make the crunchy tortilla strips, slice 2 Siete brand grain free tortillas into 1/4 inch strips and toss with avocado oil and salt. Bake on an ungreased baking sheet at 400 for 10 min. OR...some crumbled Siete tortilla chips for simplicity. You do you!