Chicken Tortilla Soup
Prep time: 30 mins Cook time: 30 mins Total time: 1 hour
Serves: 6-8
Ingredients
For your chicken
3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
1 tablespoon cumin
2 teaspoons cayenne pepper
2 teaspoons garlic powder
salt and pepper, to taste
1 tablespoon olive oil
For your soup
2 tablespoons olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeño, finely diced
1 (4oz) can diced green chiles
1 (14oz) can fire roasted tomatoes
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper, to taste
32 oz fluid chicken stock (I used low sodium, no sugar added)
juice of 2 limes
chopped cilantro, to garnish
crushed plantain chips, to garnish
sliced avocado, to garnish
Instructions
Preheat oven to 375 degrees.
Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
Then add your shredded chicken and chicken stock to the pot.
Simmer on low heat for 30 minutes.
When your soup has simmered, add in your lime juice and a bit more salt and pepper.
Add your soup to a bowl along with avocado, cilantro, and plantain chips.
Stay warm. Being cold is stupid.
Roasted Red Pepper and Avocado Soup with Sausages
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
Serves: 3-4
Ingredients
3-4 roasted red peppers, roughly chopped (I used jarred in water kind. but you could roast your own)
1 avocado, pitted
1 yellow onion, diced
3 garlic cloves, minced
1 cup canned coconut milk
1 cup vegetable broth
½ lime, juiced
1 tablespoon smoked paprika
1 tablespoon paprika
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2-3 tablespoons fat of choice (I used bacon fat)
salt and pepper, to taste
½ avocado, diced (to garnish)
chopped cilantro (to garnish)
4-5 cooked sausage of choice (I used a sundried tomato chicken sausage)
Instructions
Place a saucepan over medium heat, add in your fat, garlic and onion. Cook up onions until they are translucent.
Then add in your roasted red peppers with broth and coconut milk along with your smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
While soup is simmering, slice up your sausages and cook on a skillet on both sides.
Once everything has simmered, scoop out your avocado and add to the saucepan along with your lime juice. Then use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, add it to your food processor, like I did. I did it in two batches so my kitchen wouldn’t become messier than it already is.
Top soup with diced avocado, chopped cilantro, and sausage. So divine.
Notes
use ALL the garnishes. they really do make a huge difference in flavor. do not cheat your tastebuds.
Prep time: 3 mins Total time: 3 mins
Serves: 1
Ingredients
½ avocado, mashed
1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
2 teaspoons raw honey
1 teaspoon sunbutter (or other nut butter)
pinch of salt
dark chocolate chips-optional
Instructions
Mash up your avocado.
Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips if you would like. I liked.
Eat it up!
**if you want to go over the top it chocolatey flavor and give your pudding a protein boost, add a tablespoon of Simply Pure Nutrients Recovery Fuel
Notes
For an even creamier texture, puree in your food processor.