1. Heat the avocado oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle chili powder, smoked paprika, cumin, and a pinch each of sea salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.
2. Shred the chicken using two forks. Stir in the lime juice, and cilantro. Add more sea salt and pepper if necessary.
3. Ladle the soup into bowls. Garnish with avocado, cilantro, and tortilla chips. Zest a lime over each bowl.
For tortilla strips: Place a drop of avocado oil on a Siete almond flour tortilla and lightly sprinkle smoked paprika with a little lime juice. With a sharp knife, cut into thin strips and place on foil and bake in the toaster oven or oven until crispy.
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