Tuesday, April 30, 2013

Chicken chili soup

Chicken chili soup. I cooked mine a little differently than the recipe below. I sautéed the veggies and put them in the crock pot. Then I browned the chicken breasts on the stove top and added them to the crock pot. I poured in the chicken broth and cooked for 4-5 hours on high. Result?? Deliciously shred-y chicken and awesome flavor. We LOVED this recipe. So flavorful and perfect for cool weather. Oh wait, it's 88 degrees outside. So, perfect for any weather!

Chicken Chili Soup from www.everydaypaleo.com

3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.

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