I told myself I would wrap up mid-terms before posting my first recipe, because I should be mindful of my time. However, I couldn’t help myself, food is on my brain all day! So here I am, writing this post in between classes, wishing I could be tested on food rather than epidemiology (what was I thinking with that class??).
Anyway, it’s been colder than usual here in San Diego, at least for this time of the year. Before you go telling me I’m exaggerating, because it’s probably much colder somewhere else (I know my Quebec peeps may be reading this…. I got you) but for California, 69°F in May is cold! So, because I’m trying to take advantage of this “cold” cozy weather, I made chicken tortilla soup, except without the tortilla. So I suppose this is chicken tortilla-less soup? Sure, we’ll go with that.
I’ll warn you, this soup is a bit spicy, well, kind of. To me, it’s not, but to someone who doesn’t usually eat spicy foods, it may be. You’ve been warned. Also, this recipe makes a large batch. I make large batches of soup so that I have leftovers for lunch or for freezing. It’s great for days when I’m being lazy or don’t have the time to cook and need something healthy and delicious stat.
This is also one of my favorite go to meals when I’m on a Whole30 reset, just make sure to read your labels so that sugar isn’t sneaking in there. When I’m not on a Whole30 reset, I like to make a batch of tostones to go along with it. Tostones are my favorite! If you haven’t made tostones (twice fried plantains) you’re missing out! They’re really easy to make. Hmm, maybe we need a tostones recipe? I messed them up the first couple of times I made them, so maybe I’ll post my tips and tricks to tostones next time.
Well, that’s about it for today, I’d greatly appreciate any feedback if you make this recipe.
May the 4th be with you (if you don’t know what this means, you need to nerd up already).
- 3.5 lbs of Chicken Breast (I'll be honest mine was 3.6lbs)
- 1 Tablespoon olive oil
- 2 Tablespoons of cumin
- 2 1/2 teaspoons cayenne pepper
- 2 1/2 teaspoons garlic
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 Tablespoons olive oil
- 2 garlic cloves , minced
- 1 large yellow onion , diced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 1 jalapeno , finely diced
- 1 can of diced green chilies (4oz)
- 2 cans of diced fire roasted tomatoes (14oz) **(for added heat you can try one can regular roasted and one can roasted with added green chilies, I uses the Muir Glen brand)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 8 cups chicken stock (check your labels for no added sugar)
- juice of 3 limes
- chopped cilantro to garnish
Preheat the oven to 375°F
Line a baking sheet with parchment paper.
Place your chicken in a large bowl and pour the olive oil over it. Sprinkle your cumin, cayenne pepper, garlic onion powder, salt and pepper. Mix (go ahead, get in there, get your hands dirty).
Bake your chicken 20-30 minutes, this will vary on your oven and how thick the chicken is. Best way to tell if it's done is to use a meat thermometer, chicken should reach 165°F at the thickest part of the breast.
While you wait for your chicken prepare your soup by heating the two tablespoons of olive oil in a large pot. Add garlic, onions, bell peppers and jalapeno and mix. Once the onions begin to look translucent, add the green chilies and cans of diced fire roasted tomatoes, mix. Add the spices. Stir to combine.
Once your chicken is done, shred it with a fork and add it to your soup along with your chicken stock. Simmer on low for 30 minutes.
Finally, add the juice of 3 limes and if you need it, salt and pepper. Garnish with cilantro and avocado (of course this is optional, you may be one of those weirdos who doesn't like avocado or think cilantro tastes like soap... yep... you're out there)