I saw a recipe for chicken and caramelized onion quesadillas on the Fearless Homemaker and immediately cried a little inside. Quesadillas are one of my favorite foods, but I haven’t been able to indulge because they contain grains and dairy. After getting over the sadness, I realized that the same concept would make an amazing soup. I experimented a little bit with spices, trying to get that perfect lightly spicy flavor.
The soup was so good we made it two nights in a row. It makes exactly two servings. It’s lightly spicy, so if you want to kick it up a notch feel free to add more chili powder or diced jalapeno.
Spicy Chicken and Caramelized Onion Soup
Yield: 2 servings
Time: 60 minutes
- ground cumin, 2 tablespoons + 1 teaspoon
- ground chili pepper, 2 teaspoons + 1/2 teaspoon
- ground oregano, 1 teaspoon + 1/2 teaspoon
- chicken breasts, 2
- coconut oil, 2 tablespoons
- large onion, sliced thinly
- vermouth, 2 tablespoons + 1/2 cup
- chicken broth, 3 cups
- In a medium pot, add 2 tablespoons of cumin, 2 teaspoons of chili pepper, and 1 teaspoon of oregano to three cups of water. Bring the water to a boil, then add the chicken breasts. Let boil for 20 minutes. When chicken is done, drain liquid and shred each chicken breast with two forks. Set to the side.
- Meanwhile, in a large saucepan heat two tablespoons of coconut oil over medium heat. When oil is hot, add the sliced onion and let sit for a few minutes until browned. Turn onion, and let brown on other side. Add 2 tablespoons of vermouth and let sit, stirring the onion infrequently to prevent burning. The onions are done when they are a very dark brown.
- Add the vermouth, chicken broth, and remaining spices to the onion. Stir in the chicken and bring to a low simmer. Reduce heat and let simmer for 20 minutes.