Tortilla-less Soup

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken (shredded)
• 1 28 oz can Diced tomatoes (canned)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 cup Cashews (raw, soaked in hot water for 30 minutes)
• 1-2 tablespoons Chipotle peppers in adobo sauce (minced)
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1/2 teaspoon Smoked paprika
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• to taste Salt
• to taste Pepper
• as needed Cilantro (chopped, for garnish)
• as needed Avocado (diced, for garnish)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. 2

   Add minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute more, until fragrant.

3. 3

   Add diced tomatoes and chipotle peppers. Stir and cook for 5 minutes.

4. 4

   Drain the soaked cashews and add them to a blender with 1 cup of chicken broth. Blend until completely smooth and creamy.

5. 5

   Pour the cashew cream into the pot with the tomato mixture. Stir well to combine.

6. 6

   Add the remaining chicken broth and shredded chicken to the pot. Bring to a simmer.

7. 7

   Season with salt and pepper to taste. Stir in lime juice.

8. 8

   Simmer for 15 minutes to allow the flavors to meld together.

9. 9

   Serve hot, garnished with fresh cilantro and diced avocado.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.