Tortilla-Less Soup

Tortilla-Less Soup

Notes: If you're not fond of spicy foods, be sure to remove the seeds from the jalapeños before you dice them. Ingredients 1 tablespoon ghee [3] (clarified butter) or Olive oil 1 large yellow onion, diced 6 cloves garlic, peeled and minced 2 fresh jalapeño peppers, diced (and seeded, if you wish) 2 quarts chicken stock 1 28-ounce can diced fire-roasted tomatoes 1 pound of chicken breast, cooked and diced 1 cup fresh cilantro, chopped Juice of two limes Avocado slices, lime pinwheels, or minced fresh cilantro, for garnish Directions 1.Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes. 2.Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant. 3.Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes. 4.Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer, and enjoy!