RMW Chicken "Tortilla" Soup

• 1 onion diced

• 4-5 cloves of garlic minced

• 1 jalapeño diced (seeded for less heat)

• 2 cups stained tomatoes (I use bionaturae bc they are organic and in glass)

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp oregano

• 1 tsp ground coriander

• Meat from a whole chicken*

• 8 cups broth ( I used homemade broth but @kettleandfire works great)

• 1/2 cup full fat coconut milk

• 1/2 cup rice (rinsed)

• 1 TBSP ghee, avocado, or coconut oil

• OPTIONAL TOPPINGS- cilantro, avocado, thinly sliced radishes, diced jalapeño

*I cooked a whole chicken (and bone broth) in the instant pot but you could easily use a rotisserie chicken, roast off some chicken breast or thighs, or use ground chicken for this recipe! 

Heat oil in a large pot over medium, medium low heat. Add in onions and jalapeños and sauté until onions start to become translucent. Then add in garlic. After a few minutes, add in your spices and sauté until fragrant. Then add in broth, strained tomatoes, coconut milk, shredded chicken, and salt and pepper. Bring soup to to a boil. Rinse rice until water runs clear then once soup is boiling, add in rice and reduce to a simmer then loosely cover with a lid for 25-30 minutes or until rice is cooked through. Add salt and pepper to taste! Garnish with whatever toppings you like and enjoy!!