Creamy Tortilla-Less Soup

Ingredients

2 tablespoons extra virgin olive oil

2 cups diced yellow onion

(2 medium)

4 cloves garlic, minced

1 tablespoon seeded and diced jalapeño (½ medium)

/ teaspoon kosher salt, or more

to taste

¼4 teaspoon freshly ground black pepper, or more to taste 1 tablespoon ground cumin

1 teaspoon ground coriander

1 tablespoon tomato paste

4 cups low-sodium chicken broth

3 cups strained tomatoes (I use

Pomi brand)

1 cup jarred, canned, or frozen roasted mild green chiles

1 bay leaf

¼ cup unsweetened full-fat coconut milk

TO ASSEMBLE:

2 cups shredded chicken (rotisserie or see page 279)

1 avocado, sliced

¼ cup fresh cilantro leaves

3 radishes, thinly sliced

1 lime, cut into wedges

Directions

up on a cool night! You'll just love it.

In a Dutch oven or large pot, heat the olive oil over medium heat.

Add the onion, garlic, jalapeño, salt, and pepper and cook, stirring, until tender, about 5 minutes.

Add the cumin, coriander, and tomato paste and toast, stirring, until fragrant, 1 to 2 minutes.

Add the broth, strained tomatoes, green chiles, and bay leaf and bring to a boil. Reduce the heat to a simmer and cook, uncovered and stirring occasionally, for 20 minutes for the flavors to meld.

Discard the bay leaf and add the coconut milk. Using an immersion blender or blender, blend soup until very smooth.

Taste and add more salt, if desired.

Place ½ cup shredded chicken in the bottom of each bowl.

Ladle the soup over. Garnish with avocado slices, cilantro, radishes, and serve with a wedge of lime.