4 chicken breasts (boneless, skinless thighs will also work)
6 cups water
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon cracked black pepper
½ cup roughly chopped carrots
1 stalk celery with leaves, cut into a few pieces
1 tablespoon olive oil
1 medium onion, diced
1 large red bell pepper, diced
3 cloves garlic, minced
2 4 oz cans diced green chiles
1 14.5 can diced fire-roasted tomatoes (do not drain)
1 teaspoon ground white pepper
1 teaspoon ground cumin
¾ teaspoon ground ancho chili pepper
salt to taste
1-12 oz bag of broccoli slaw
Instructions
Put the raw chicken, water, onion powder, salt, cracked black pepper, chopped carrots and celery stalk into a 4-quart stock pot. Bring to a boil of high heat until the chicken is cooked through.
Remove from heat. Take the cooked chicken out and set aside. Discard the carrots and celery. Strain the broth through a fine sieve and reserve the strained broth (should be roughly 4 cups of broth)
In the empty stock pot, heat the tablespoon of olive oil over medium-high heat. Add the diced onion and diced red bell pepper, sautéing until the onions are soft.
While the onions and pepper are cooking, shred the reserved cooked chicken.
Add the minced garlic cloves to the stock pot and cook just until fragrant.
Add the diced green chiles and the fire-roasted tomatoes, stirring to mix with the sautéed aromatics.
Pour in the reserved (and strained) broth. Season with the ground white pepper, cumin, ancho chili pepper, and salt. Return the shredded chicken to the pot.
Cook an additional 5-7 minutes or until the soup is at a strong simmer (but not boiling) and then add the entire contents of the broccoli slaw. Allow it to cook in the broth until it reaches a bright green flavor (2-4 minutes). DO NOT cook it to the point of becoming soft. It needs to stay crunchy!
Remove from heat and serve, garnishing with cheese, sour cream, and avocado if desired.
Recipe by Following In My Shoes at https://followinginmyshoes.com/healthy-living/mock-chicken-tortilla-soup-recipe/