This cold weather is perfect for soup!  Chicken Tortilla Soup is one of our favorites so I found this paleo version of it and had to try.  It was perfect and along with a salad made a great dinner.  I increased the chicken to 3 cups to help make it substantial.  Do not leave out the avocado and a little crisp bacon on top wouldn’t hurt either!

Paleo Tortilla Soup

1/4 c fat (grassfed butter, ghee, coconut oil, etc)

1 large onion, chopped

1 jalapeno, minced

3 carrots, chopped

6 stalks celery, chopped

4 cloves garlic, minced

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp lemon pepper

1 Tbsp salt

2 cups cooked rotisserie chicken, shredded

1 Tbsp Frank’s Hot Sauce

8 cups chicken broth

1 (14 oz.) can diced tomatoes

Avocado, diced

Heat oil in a large pot over medium high heat. Add onion, jalapeño, carrots and celery. Simmer 8-10 minutes, stirring frequently until the vegetables begin to soften. In a small bowl, combine chili powder, cumin, lemon pepper and salt. Stir in the spice mix and garlic and cook 30 seconds. Add remaining ingredients (except avocado). Bring to a boil, reduce to a simmer and let it cook, stirring occasionally for up to 3 hours. It will be ready after only 1 hour, but the more it reduces, the more flavor will build. Top with avocado to serve.  

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