Spicy Chicken and Caramelized Onion Soup

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

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.