Traditionally we use a roux, or a combination of butter and flour, to thicken a soup. You don't have to use a roux or cornstarch or anything to thicken this tortilla soup. The secret? Time. You just need to allow the flavors to concentrate and the liquid to reduce down in order to achieve the rich texture that flour traditionally adds. You can do this with most soups and stews to make them paleo! Try these, too:
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, jalapeno, 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.
For non-paleo folks, serve with sour cream, shredded cheddar and tortilla chips.
By the way, All-Clad pots are the best wedding present ever.
This is awesome. I've made it for many non-paleo friends and they all ask for the recipe. I could eat it every week!! I reduced the salt to 1 tsp (or less) and use low sodium chicken broth. Thank you!!
ReplyDelete