Chicken "Tortilla-less" Soup

So as much as I love my old reliable tomato basil soup I was really looking to try something different... I knew attempting this recipe was a bit risky, as Kyle really has no tolerance for anything spicy. And I wasn't too keen on the idea of having 3 lbs of expensive chicken go to waste. Nonetheless it all worked out and I have to say I am a huge fan... especially because it means we don't have to think about lunches for most of the upcoming week. This soup does have a nice kick to it, even without the jalapenos so if you're not a huge fan of all things spicy then I would recommend leaving the jalapenos out on this one. So here it is... (recipe courtesy of paleo comfort Foods)

Chicken Tortilla-less Soup

Ingredients:

3 Lbs Bone- In Chicken Breasts (Hormone- anti-biotic free)

3 Tbs oil of your choice

2-3 tsp taco seasoning (homemade- cumin, chili powder, garlic powder, and cayenne combined)

1 Lrg Onion (I used two medium sized)

6 Cloves Garlic, minced

2 Poblano Peppers, diced

2 Quarts (8 cups) Chicken Stock- Homemade or I found paleo friendly chicken stock at Jewel- unsalted no additives for $3.19 a container)

1 28 Oz can Fire Roasted Tomatoes (or 2 14 Oz cans from Trader Joes)

1 Cup Fresh Cilantro, chopped

Jalapeno Peppers, diced (optional)

Avocado (optional- garnish)

1 Lemon (optional)

Himalayan sea Salt & Pepper to taste

Instructions:

Preheat your oven to 375 degrees. Place your chicken breasts in a large baking pan, and pour 1 Tbs of your oil onto your chicken. Using your hands thoroughly coat the chicken with the oil so that your taco seasoning will stick. Sprinkle your seasoning over the chicken, coating well and place in the oven.

Cook your chicken for around 30-45 minutes (mine took 45 minutes). Using two forks, remove the skin of your chicken and shred into bite size pieces.

While your chicken is cooking, or after it is done you can heat your remaining 2 Tbs of oil in a large soup pot. Once your oil is heated add your chopped onions, cook until your onions are translucent.

Add in your garlic and poblano peppers and saute for an additional 1-2 minutes.

Pour in your paleo chicken stock, fire roasted tomatoes, and cilantro and bring to a boil.

Once your soup is boiling strain out most of your tomatoes, onions, and peppers and place in a blender or processor and puree. (This step will thicken up your soup, and was not required but I can't imagine not having done this as the soup would have been very thin). After your veggies are pureed add them back to your soup. Squeeze your fresh lemon, salt, and pepper if you so choose. Finally add your shredded chicken... and garnish with sliced avocado and cilantro.