Chicken Taco Soup with Cali-Strips


1 Spicy Jalapeno Cali’flour Crust or 2-4 Spicy Jalapeno Cali’flour Flatbreads
2 chicken breasts (baked and shredded)
Olive oil
Kosher salt and freshly ground black pepper
2 medium yellow onions chopped
2 celery stalks chopped
4 carrots chopped
4 large garlic cloves, chopped
2 ½ qt chicken stock
1 28 oz can whole tomatoes in puree, crushed
3-4 jalapeno peppers, seeded and minced
1 t ground cumin
1 t ground coriander seed
¼ to ½ c fresh cilantro chopped
Garnish options: sliced avocados, sour cream, grated cheese

Chicken Taco Soup with Cali-Strips

Prepare Cali-strips

Preheat oven to 375-400. Cut the Cali’flour Crust or Flatbreads into thin ¼“ strips using a knife or pizza cutter. Bake strips on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest.

Prepare Soup

On the stovetop, heat 3T of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onion starts to brown. Add minced garlic and cook for 30 seconds. Next, add the chicken stock, tomatoes (with puree), jalapenos, cumin, coriander, 1T of salt, 1t pepper, and cilantro. Bring the soup to a boil, then lower heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve soup hot garnished with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and topped with Cali’strips. Enjoy!

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