Creamy Tortilla-Less Soup -Whole 30

I am so excited for this round of Whole30! It’s only the second day of this round but I have my eye on the prize! I ate horribly the last 6 months with all of the quarantine stress and I just need a reset! I also gained 12 pounds and am just feeling a tad icky! None of my clothes fit and I am just ready for a lifestyle change! So feel free to join in on the Whole30! I am loving The Defined Dish’s recipes so much! I will be cooking my way through her book for this round of Whole30!

So here is here recipe for this creamy tortilla-less soup! It was so delish!

INGREDIENTS

1. 2 tbsp. olive oil

2. 2 onions, finely diced

3. 4 cloves garlic

4. 1 jalapeno, seeded and chopped (**optional!! taste your roasted green chiles and see how spicy those are first. If they don't have much spice to it, then add the jalapeno**)

5. 1 tbsp. ground cumin

6. 1 tsp. ground coriander

7. 1 tbsp. tomato paste

8. 3 cups strained tomatoes (such as pomi brand)

9. 4 cups chicken broth

10. 1 cup jarred, canned or frozen roasted *mild* green chiles

11. 1 bay leaf

12. 1/4 cup full fat, unsweetened coconut milk (blended so that it isn't separated)

13. 1 rotisserie chicken, shredded

14. 1 avocado, diced

15. lime

16. cilantro, for serving

INSTRUCTIONS

1. Heat olive oil in a dutch oven or large pot. Add the onions, garlic, and jalapeno and season with a little salt and pepper. Saute until tender, about 5 minutes.

2. Add the cumin, coriander, and tomato paste and saute until fragrant, about 2 minutes.

3. Add the broth, strained tomatoes, green chiles, bay leaf and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered.

4. Discard the bayleaf and then, blend soup until smooth using an immersion blender or blender.

5. Add the coconut milk and stir in to combine.

6. Taste, add salt and pepper if needed.

7. Place shredded chicken and diced avocado to a bottom of a bowl. Ladle soup over. Garnish with cilantro and serve with lime.

8. Enjoy!