Full of flavor, protein and veggies, this easy-peasy soup is
sure to please the entire family. No grains in this recipe, so your waistline
won’t suffer! The presentation is colorful, making it an ideal choice to serve
at dinner parties as well. I’ve included a crockpot version for those busy
nights!
Ingredients:
- 4 large skinless chicken breasts OR 8-10 skinless chicken thighs
- 1 28oz can of diced tomatoes
- 1 carton organic chicken broth (1L)
- 1 onion, diced
- 1 jalepenos, de-seeded and diced
- 1 green bell pepper diced
- 4 cloves of garlic, minced
- 1 T chili powder
- 1 T smoky paprika
- 1 T cumin
- sea salt & fresh cracked pepper to taste
- olive oil
- 3-4 cups water
- Optional Garnishes– avocado, fresh tomato, green onion, cilantro
Directions:
Lay the chicken on a baking sheet. Drizzle with Olive Oil and sprinkle with the chili powder and cumin. Bake at 400 C for 30-40 min (until browned). In the meantime in a large pot sautee the onion, peppers and garlic for a few minutes until golden. Add tomatoes, broth, water. Bring to boil and simmer 30min. Remove chicken from oven and shred with a fork. Add to soup and simmer 5 more minutes. Adjust the flavor if needed. Add chopped cilantro, avocado, green onion and lime as garnish. Enjoy!
Variation:
If you want to increase the veggie content even further, you can add 2 diced carrots and 2 celery during the sautéing phase! If you are not strictly paleo and can handle some legumes, go ahead and add some black beans to this recipe to give a Tex Mex feel!
Crockpot Version:
Toss the chicken in a little olive oil and then the spices. In a hot pan sear the chicken 1-2 min. per side and then transfer into the crockpot (this intensifies the flavor). Then add all other ingredients and set your crockpot! Dinner will be ready when you get home – just add the toppings once you serve!
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