Mexican Chicken Lime Soup

It's the time of year that really should qualify as good soup weather.  Well, in some parts of the country it is still quite warm... like where I am.  However, for me that does not change the fact that I am hungry for soup.  So I decided to make a batch of this soup and it ended up tasting SO yummy.  This really is a simple recipe.

Mexican Chicken Lime Soup

1/2 red pepper, diced

1/2 onion, diced

2 cloves garlic, crushed

2 T. cooking fat (Ghee is what I used this time)

salt and pepper to taste

2 cans of diced tomatoes 

2 c. shredded chicken

2 c. chicken stock

3 1/2 T. Mexican Spice Blend 

Juice of 1 lime

Place red pepper, onion, and garlic on a pan and pour melted ghee over it. Salt and pepper it to taste.  Broil this for about 20 min.  (This step could be simplified by sauteing the vegetables in the soup pot until they are soft; however, roasting them under the broiler first adds a depth of flavor.)

While they are roasting, cook your chicken and shred it.  Since I happened to make the stock today as well, I was able to get 2 cups of meat off of the chicken carcass.  They were super tender and fell apart into an amazing consistency in the soup.

                       

                       

In a pot, combine peppers, onions, garlic, tomatoes, chicken, broth, spices, and lime juice.  Stir until mixed well and simmer until warmed through or ready to serve.

Topping ideas:

Avocado Lime Dressing (minus the water)

Shredded Lettuce

Salsa/Pico De Gallo

Cheese*

Sour Cream*

Corn Chips*

*NOT Paleo/Whole30 approved (I added these for my husband.) 

Honey Chicken

Ingredients:

2/3 c. honey

1/2 c. lime juice

2 T. soy sauce or coconut aminos

2 t. sesame oil

2 dried red peppers, crushed (~1 T.)

Combine all of the ingredients and heat over medium until the honey has melted.  The soy sauce acts as the salt and the red peppers are the pepper, so feel free to add more or less of these ingredients to taste.

I used about 10 chicken tenders and poured half of the marinade over the chicken and poke the chicken to allow the flavors to mingle.  Let this rest for about 30 min. (Set the rest of the marinade aside to serve with the meal and/or use as a dressing later.)

Place the chicken on a broiling pan. I don't have a broiling pan, so I just use cooling racks over a baking sheet. Bake it at 375* for about 12-14 minutes.  About every 4-5 minutes, I spooned over some of the marinade.  Since it was going to cook, I used the marinade that the chicken had been in, however the last time you coat it right before serving, make sure to use the fresh marinade so that it is not contaminated with raw chicken.  I served the chicken with green beans and coconut rice.  

Mmmm. 

Cut any leftover chicken up over some fresh romaine lettuce.  Use the remaining marinade as the dressing.  If you desire, saute some Ramen Noodles and almonds together for just a few minutes with some butter until golden and use them as the croutons on the salad.  Enjoy your leftovers as new meal!

Enjoy!

Chicken and Cheese Tortellini Salad

 EASY and DELICIOUS

All you need:

Cheese Tortellini

Cherry Tomatoes

Chicken {rubbed with basil and lemon pepper}

Pesto Sauce

Romaine Lettuce

Bagel

Cut Bagel into thin slices.  Lightly oil and sprinkle with garlic powder.  Toast in a toaster oven or under a broiler until golden brown.

Cut the chicken into bite sized pieces and cover with the rub.  Cook it in a lightly oiled saute pan until browned.  Cook tortellini as directed on package... they usually take about 5 minutes to boil.  Cut the cherry tomatoes in half.  Toss together with desired amount of Pesto Sauce.  

Cut up the lettuce.  This is the bed for the rest of the dish.  Scoop the other ingredients on top to serve. 

Enjoy!

Thai Coconut Curry

Thai Coconut Curry...  I don't know how *authentic* this dish is.   All I know is it tastes super good. 

This dish is very simple to make and is a GREAT way to eat lots of vegetables.  

First, cut up the veggies.  It's nice because amounts don't really matter.  I chose potatoes, red bell pepper, green beans, onion, and carrot.  You could substitute other veggies in.

Cut up some beef (or chicken) and add that and the onion to a lightly oiled skillet.  Cook until meat is browned and onion is translucent. 

Add the rest of the veggies (except for the carrots) and water to cover generously.  Cook until the potatoes start to get tender. 

Now add the golden curry.  Break up the bar into the water. 

 You can find this at most grocery stores in the asian food section.

I like getting the hot (it really isn't THAT hot), but it also comes in mild and medium. 

Once the curry bar has dissolved, the sauce should be slightly thicker and should be brown.

Now add the carrots.

Add one can of coconut milk.  Make sure it is *milk* not *water*.  Also, low fat coconut milk does not work as well in this dish because it is too watery.  If you would like to, you can simply add 1 c. sour cream.  I like the subtle taste of the coconut throughout the dish.

Serve it over rice.

Enjoy!