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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Whole30 & Paleo Chicken Tortilla Soup

Whole30 & Paleo Chicken Tortilla Soup

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Chicken Tortilla Soup to kick off the first day of Fall. Happy Fall, y’all! Even though it doesn’t feel remotely close to Fall in Texas, that isn’t keeping me from enjoying this healthy, EASY, and satisfying soup, ft. the only bone broth I swear by Bonafide Provisions. I just can’t get enough of their broth and I love their story behind the company.

Have a happy Monday!

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Whole30 & Paleo Chicken Tortilla Soup

Cooking time: 45 minutes

Ingredients:

  • 3 tablespoons olive oil

  • 2/3 large yellow onion, diced

  • 5 cloves garlic, minced

  • 2 jalapeños, seed removed, diced

  • 2 green hatch chili peppers, diced or 1 can green chili peppers, drained

  • 2 medium zucchini, diced

  • 6 cups Bonafide Provisions Bone Broth (I used their Chicken Broth)

  • 2 14.5 oz can fire roasted-diced tomatoes

  • 1 4.5 oz can chickpeas, drained (omit if Whole30 or Paleo)

  • Juice of 2 limes

  • 1 1/2 tablespoons chili powder

  • 2 tsp ground cumin

  • 1 1/2 tsp paprika

  • 1/2 tsp cayenne pepper

  • 2 tsp fine sea salt

  • 1 tsp freshly crushed black pepper

  • Natural Rotisserie Chicken, cubed

  • 1 cup coconut milk, full fat

For serving:

  • Fresh cilantro, chopped

  • tortilla strips, I use Siete Almond Flour Tortillas

  • avocado slices

  • lime wedges

  • fresh jalapeño slice

Directions:

  1. Heat a large pot over medium high heat. Add the oil. Once the oil is pre-heated, add the onion and garlic. Sauté for 2 minutes. Add the jalapeños and green chilis. Sauté for another 2 minutes. Add the zucchini, bone broth, tomatoes, chickpeas, lime juice, all the spices. Stir well. Add a 3 cups cubed chicken to the pot.

  2. Cover the pot with the lid and heat over high heat—being sure to stir often—bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Add coconut milk, stir well, and cook for another 10 minutes.

  3. Transfer to a bowl, and top with fresh cilantro, tortilla strips, avocado slices, lime wedges, jalapeños, *store in air-tight container for 6 days. Freeze for up to 6 months.

Enjoy!!

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