Chicken Chili Soup

I must say, this soup was a huge success!  So good in fact that the leftovers I imagined enjoying today were gone in a flash as I watched the last bits of soup being scraped from the bottom of the pot.  I’m not sure what the heck I’m going to do as my boys continue to grow, and eat, and eat, and grow and holy cow – it’s crazy how much food these creatures consume!  If I had a dollar for every time I heard the words, “I’m hungry” well – you get the picture.  So, the moral of the story is, if you have as many hungry mouths to feed as I do, or if you make this over the weekend and want plenty of leftovers to get you through another busy week, double this recipe!!

Also, stay tuned for my next blog which will feature an entire paleo Thanksgiving meal plan!  In the spirit  of the holidays, check out this blog from Cavegirl Cafe – a great reminder that it’s time to start getting ready for the season!

Chicken Chili Soup

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.

Enjoy!

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Chicken chili soup is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

So, here it is: My Paleo Super Bowl, sit on my arse while not really caring about the game, and falling asleep early menu:

Big Pot of Bean-less Chili

2 lbs of grass fed ground beef

1 lb of spicy italian pork sausage

7-10 celery stalks diced

6 carrots diced

1 white onion diced

6 cloves of crushed garlic

4 tbsp olive oil

1 16 ounce can of diced tomatoes w/ juice

16 ounces of chicken broth

2 big pinches of sea salt

2 tbsp dried oregano

2bsps dried basil

1 tbsps cumin

3-4 tbsps chili powder

1 tsp cayenne pepper (more if you like it spicy)

Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips.  If you are keeping it 100% paleo for the big day, it’s good just like it is!!

Deviled Eggs

12 boiled eggs

1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise

1 tbsp of fresh dill – minced

small pinch of sea salt

1 tsp of garlic powder

crushed black pepper to taste

Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes.  As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process.  The faster you cool off your eggs, the easier it will be to peel them!  Leave eggs in the cold water for 5-10 minutes before you peel.  Peel eggs and cut in half length wise.  Carefully scoop out all the yolks into a mixing bowl and mash with a  fork.  Add remaining ingredients and mix until smooth.  Fill the egg halves with the mixture and sprinkle with a little paprika if you like

Walnut Red Pepper Dip - I haven’t tried this yet but my dear friend Christina gave me the recipe and SWEARS by it, so tomorrow I’ll give it a go and I’ll serve this with an assortment of fresh veggies. – It sounds amazing and a big thanks to Christina for the recipe!

2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)

1/2 tsp. ground cumin

1/2 – 1/4 tsp. salt

1 jar (12 oz.) roasted red peppers – drained

1 garlic clove, minced

2 tbsp. olive oil

2 tsp. lemon juice

In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice.  Whirl until smooth.

Maybe some meatballs…

If we actually need more food, which I doubt we will, I’ll have some gluten free Trader Joe’s meatballs on hand if the kids really want them… I feel stuffed just thinking about it…

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Super Bowl 2010…. is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License