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Mexican soup

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cuisine Mexican
Servings 4

Ingredients
  

  • 30 ml olive oil
  • 1 medium onion chopped
  • 5 ml cumin
  • 2.5 ml chipotle chili powder
  • 2.5 ml smoked paprika optional
  • 500 ml chicken broth
  • 500 ml chicken
  • 1 canned tomatoes
  • 400 ml coconut milk or coconut cream
  • 125 ml fresh cilantro chopped option
  • Fittings
  • sliced ​​green onions
  • chopped fresh cilantro
  • fresh jalapeños sliced ​​finely
  • lawyer
  • 5 ml salt
  • 2 corn tortillas

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat, then add the onion. Cook until softened, stirring regularly, about 5 minutes. Add the spices and salt and mix well, then cook 30 seconds.
  • Pour broth, tomatoes, chili peppers, cooked chicken, and coconut milk and mix until smooth. Simmer over medium heat. When cauliflower rice is cooked, stir in chopped coriander, then pour into bowls and serve with toppings.
  • Recipe notes
  • You can add grilled corn tortillas (oven 425 F brush with olive oil for 10 minutes)
  • Serve with cooked chicken or egg in soup for more protein
  • Notes
  • Recipe Notes If you are paleo and want tortillas or fries, check out Siete. We love their chips and tortillas! They are totally paleo, too.