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Tuesday 11-29-2011

29
Nov

Tuesday 11-29-2011

Day 86 of Burpees!

Shoulder Press 5-5-3-3-2+
then
5 RFT:
200m Row/Run
10 Burpees
 

Chicken No-tortilla Soup from Primal Mama

I’ve been waiting for a day like today. It’s finally cooled off and is a little dreary outside. This is perfect soup weather. One of my all time favorites is chicken tortilla soup. What I’ve come to realize is that the “tortilla” part of the soup is overrated. It does add a certain crunch which is nice but none of the flavor goes missing if you leave the tortilla out of the equation.

There is a side effect to dreary days. It’s called “can’tgetmybuttoffthecouch itis”. Even for a simple and wholesome recipe like this one. The couch is winning. Must… get… up… Oh, alright already… let’s make soup.

What you’ll need:

A cooked chicken from the market (take the meat off the bone and shred it)

1 container of low sodium chicken broth 32oz (gluten free is healthier)

1 can of diced tomatoes with green chili (regualr tomato if you don’t want it SPICY)

1 can mild enchilada sauce

1 tsp cumin

1 tsp chili powder

1 bunch cilantro

1 avocado

1 onion

2 cloves minced garlic

2 carrots

2 ribs celery

1 bay leaf

olive oil

What you do:

Debone the chicken and chop it into chunks. Set it aside. Get a pot going with a little olive oil and saute your onion, carrot and celery until softened. Add in the minced garlic and saute a minute more being careful not to burn the garlic. Add the chicken broth, tomatoes with chilies and enchilada sauce to the pot and give it a good stir. Next throw in your spices. As the broth heats up it will fill the air with a wonderful aroma causing hallucinations of being on the Mayan Riviera. Go ahead, get lost in the fantasy a while. Now open your eyes and notice the full laundry basket to your left is the one calling your name, not Raul asking you if you want another margarita.

Bring the broth to a boil and then reduce the heat to a simmer. Simmer it for about 30 minutes giving the flavors time to blend. Add in the chopped chicken and a handful of chopped cilantro. Keep simmering until the chicken is heated through. Spoon the soup into a bowl and top it with a few chunks of avocado. Pure heaven.

3 Responses

  1. Manisha Haywood

    That sounds perfect for a day like today when me and Dorian are both sick! But making Chilli today..chicken soup will be on the menu later this week for sure!

  2. Wendy

    YUMMY! I happen to have everything, minus the enchilada sauce, right now. I might have to make a batch Thursday, being how it’s supposed to snow. This will make for a delicious warm dinner on such a cold night.

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