Inspired by one of our favorite finger foods, this Jalapeño Popper Soup is both paleo and Whole30 compatible.
2 tablespoons avocado oil
1/2 cup diced onion
3 cloves garlic, diced
2 jalapeños, diced
1 teaspoon salt
1/2 teaspoon paprika
2 packages True Story Organic Oven Roasted Thick Carved Chicken Breast, cut into small pieces (1/4 inch)
4 cups low sodium broth
2 medium potatoes, diced
1 cup raw cashews, soaked in hot water for 20 minutes
1/2 cup plus 2 tablespoons hot water
1 tablespoon lemon juice
Directions
Add oil to a large skillet and add in the onion. Cook over medium heat for 3 minutes, then add garlic, jalapeños, salt and paprika and cook for 10 minutes. Add in the chicken, broth and potatoes. Let cook while making the cashew sauce.
Make the cashew sauce: Drain the cashews and add them to a high powered blender. Add in the hot water and lemon juice and blend until completely smooth. Stop and scrape down the sides as needed.
Pour sauce into pot and cook 25-30 minutes, until the potatoes are tender, stirring regularly. Soup will thicken as it cooks.
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