Kale and Chicken Tortilla Soup (minus the tortillas)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon coconut oil
- 2 cloves garlic finely diced
- 1 brown onion diced
- 1/2 large red pepper diced
- 1/4 cup pickled jalapeã±os finely diced (the ones you get in a jar in a mexican section of the store)
- knob of butter or ghee
- 1 1/2 cups cooked diced chicken (breast or thigh meat is good i picked up some roasted chicken from the supermarket)
- 2 cups torn kale leaves
- 400 grams diced tinned tomatoes
- 2 1/2 cups good quality chicken stock
- zest and juice of 1 lime (grate the zest first)
- 2/3 easpoon sea salt
- 3 tablespoon pumpkin seeds
- 2 tablespoon diced spring onion
- 3 tablespoon fresh coriander leaves (a good handful)
- 1 avocado, sliced into strips (half per person)
- a little dusting of paprika if you're feeling fanc
- Carbohydrate 5.90777687448456 g
- Cholesterol 0 mg
- Fat 8.37966603698596 g
- Fiber 2.03400623200866 g
- Protein 3.727041249912 g
- Saturated Fat 3.0590760376675 g
- Serving Size 1 1 Serving (63g)
- Sodium 5.97087499988 mg
- Sugar 3.8737706424759 g
- Trans Fat 0.51666945804849 g
- Calories 106 calories
Heat a medium saucepan with coconut oil and add the diced onion. Cook for a minute or two and add the red peppers. Stir and cook for another minute while chopping other ingredients.Add jalapeños, garlic, oregano, coriander seed and cumin powder and a knob of butter. Stir and cook for about 30 seconds to release the aromas.Now add chicken, kale, diced tomatoes, chicken stock, lime zest and juice and stir. Taste for salt. I added about â…” of a teaspoon of sea salt but you may need less depending on how much salt is in your chicken stock.Bring everything to boil and cook on high heat for 5 minutes. Turn off and let it sit for 2-3 minutes while you prepare the garnishes.Place pumpkin seeds in a small frying pan and cook on medium heat for about 2 minutes, stirring frequently. Keep your eyes on them so they don't get burnt. We simply want to toast them for extra crunch and nuttiness.Serve soup in bowls, topped with fresh coriander, green onions, toasted pumpkin seeds and sliced avocado. And if you really feel like it, a couple of good quality corn chips won't do much harm ;)
