Saturday, October 22, 2011

Warm up this fall with Soup! - Chicken Chipotle Soup

This soup is great to make ahead of time and freeze for those lunches or nights where you don't have time to cook and just need to thaw & warm something up in a pinch.  Making it ahead on a Saturday or Sunday is perfect!
Ingredients:
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 6 cloves garlic, thinly sliced 
  • 3-4 skinless, boneless chicken breasts, cut into 1/2 in" pieces 
  • Canned 2 chipotle chilies in adobo sauce, finely chopped, plus 2 tbsp adobo sauce from can - Be careful to buy the non gluten brands.  Some  have flour in them.
  • 7 cups broth - I use homemade chicken broth
  • 1/2 cup fresh cilantro chopped
  • Juice of 2 limes or lemons
  • Himalayan Sea Salt and Black pepper – To Taste
  • 1 Green or Red Bell Pepper
  • 1 Large Tomato
  • 1 avocado, thinly sliced
  • 3 tbsp Hemp Seeds(optional)
  • 1 cup Kale – chopped finely
Directions:
  1. In large saucepan, heat coconut oil medium-high heat. Stir in onion, garlic & kale, lower the heat to medium and cook until onion begins to brown - about 7 min. 
  2. Increase the heat to high, push the veggies to the side of the pan, add the chicken and cook, stirring until golden, about 5 min. 
  3. Add chopped bell pepper, tomato, chipotles & hemp seeds. Stir in adobo sauce & chicken broth
  4. Simmer on med-low heat for 15-20 min
  5. Stir in cilantro & lime juice, season w/ sea salt & black pepper(to taste) and simmer an additional 5 min
  6. Remove from heat and serve up and garnish with avocado

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