Tex-Mex pulled chicken soup
- ¾ lb 325 g boneless chicken thighs
- 2 cups 475 ml water or chicken broth
- 2 tbsp 2 tbsp coconut oil or olive oil
- 1 (4 oz.) 1 (110 g) , chopped, chopped
- 3 tbsp 3 tbsp Tex-Mex seasoning
- 1¾ cups 425 ml or
- 2⁄3 lb 300 g , diced
- ½ lb 220 g carrot, coarsely gratedcarrots, coarsely grated
- salt and ground black pepper
- ¼ cup (1¼ oz.) 60 ml (33 g) roasted pumpkin seeds
- 1 tsp 1 tsp paprika powder
- 4 tbsp 4 tbsp lime juice
- In a pot, cook the chicken thighs in lightly salted water or chicken broth. Keep the lid on and cook for 30 minutes or until you can easily pull the meat apart with two forks. Remove the meat and save the broth.
- Heat coconut oil in a saucepan, add chopped onion and Tex-Mex seasoning. Stir continuously and fry until the onion gets soft and translucent. Stir in the broth and coconut cream.
- Add the diced rutabaga and simmer for 20 minutes. Add the coarsely grated carrots and cook for 5 more minutes.
- Mix with an immersion blender or hand blender, salt and pepper. Add more water or broth until you reach desired consistency.
- Top the soup with chicken, roasted pumpkin seeds, paprika powder, freshly squeezed lime juice, and fresh cilantro.
Feel free to cook more chicken at the same time. Pulled chicken is great to keep in the refrigerator for salads, sandwiches or to top an omelet with. For this recipe, you can also use chicken or turkey leftovers.
If your fresh cilantro looks a bit tired, mix it with some avocado or olive oil and you get a lovely herb oil! Perfect to drizzle the soup with.