Here in Orange County, it has once again drizzled, contributing to our “El Nino” season. It’s so funny, because when it does rain it seems us Southern Californians have no clue what to do.
“What is this wet stuff falling from the sky?!”
Well, when we get these cozy days, there’s nothing better than bundling up, lighting a fire and cooking some warm (healthy) comfort food.
Being a full believer in the Paleo Diet and on a huge Whole30 kick, I love using fresh, local and organic ingredients, making a nutrient rich and protein packed meal. This doesn’t change when it comes to comfort food and that includes my hobby of one pot wonders; the goal being healthy, easy assembly and as little clean up as possible.
Now with all of that being said, I have an obsession with Mexican flavors and Mexican cooking technique in general. It could be the chipotle, tomatoes or burn your face off spicy sensation that keeps me coming back, but whatever it is, I can’t get enough of it.
Combining 2 of my favorite things when it comes to cooking, I managed to mix up a killer tortilla soup that was “boyfriend approved” as I like to call it- that’s when I know it is actually really good.
Here is what I came up with:
Paleo Chicken Tortilla Soup
For The Chicken
3 Chicken Breast
Salt and Pepper
For The Soup
2 Garlic Cloves
1 yellow Onion
1 Red Bell Pepper
1 Pasilla Pepper
1/2 Anaheim Pepper
1 Jalapeno Pepper
1 Can Of Fire Roasted Tomatoes (no salt added)
1 Can Diced Green Chilies (The smaller can)
1 tsp Cumin
1/2 tsp Chipotle Chili Powder (or plain chili powder)
1/2 tsp Paprika
1 tsp Garlic Powder
1 tsp Ancho Chili Powder
1/2 tsp Turmeric
2 32 oz. Chicken Stalk (Organic, Free Range, No Salt Added)
2 Limes, juiced
Preheat the oven to 375 degrees
Season your chicken with the olive oil and seasonings.
Place on foiled or parchment covered baking sheet.
Bake for 20-30 minutes
While the chicken is baking, prepare your soup.
Add olive oil, minced garlic, diced onion and chopped peppers (salt and pepper to taste) into large pot. Cook until onions become translucent.
Add your fire roasted tomatoes and green chilies to the pot, along with your chicken stalk.
Bring to a boil.
Add your dry seasonings and let the soup simmer.
When your chicken is finished, shred using 2 forks to pull the breast apart.
Add your chicken to your soup.
Cover and let simmer for at least 30 minutes (I let mine simmer for an hour)
Add soup to a bowl.
Garnish with 1 small bunch of cilantro and sliced avocado.
Add plantain chips on top or on the side.
Photo Credit: PaleOMG