You guessed it, friends. It was Soup Sunday at our house today. We gathered with some fabulous friends who happen to be eating paleo (a hunter/gatherer type diet). I looked up recipes for paleo soups and came across this one from paleocomfortfoods.com.
Chicken Tortilla-less Soup
1 small chicken, cooked (about 3 lbs)
3 tablespoons of oil of your choice, divided (we used coconut oil)
2-3 teaspoons of fajita or taco seasoning (or use a mix of ground cumin, chili powder, garlic powder and cayenne)
1 large or 2 medium onions, diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1-2 poblano peppers, diced
2 quarts (8 cups) chicken stock
1 28 ounce can of fire roasted tomatoes
Juice of 2 limes
1 cup cilantro, chopped
avocado and fresh cilantro for garnish
1. Cook the chicken and shred it, or cut it up into cubes. The night before, I threw a whole chicken into the crock pot and doused it with EVOO, salt & pepper. I turned it on low and let it cook while I slept. When I woke up it was done. I took it out, let it rest on the cutting board and chopped it when it was cool. Easy peasy!
2. In a large dutch oven over medium heat, melt 2 tablespoons of oil, and when hot, add in the onions and seasonings. Cook until onions are translucent, about 4-6 minutes.
3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
5. Optional: If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.
6. Add the chicken, cilantro and lime juice. Add salt & pepper and any other spices, to taste.
7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. You could also top it with chopped poblano or jalapeno peppers, hot sauce or lime wedges.
Here are my changes:
We had lots of children for dinner, so I decided not to use the hot peppers. Instead I just used a red bell pepper.
I didn’t use cilantro because Earl had a bad experience with it (the story involves vomit, a bucket, a piano, the King of Thailand and, of course, cilantro). But, if you have no aversions to cilantro, by all means, add it in.
I definitely would have added some beans to mix (making it fail-eo, instead of paleo) but I really think it would be a nice addition. I’m thinking white beans, like cannellini or great northern beans.
I used diced tomatoes instead of fire roasted, but next time I would drain them. I like my soups a little bit thicker.
I did top the soup with diced avocado – a nice touch. I’ll have to have my friend Chrissy give you the tutorial on how to properly cut an avocado. This was a complete fail-eo on my part.
I served it with hot sauce on the side so people could add just the right amount of heat.
We rounded out the meal with a bag of tortilla chips (definitely not paleo, but oh so good) and a lovely kale salad with smores for dessert. A perfect fall meal.
Aside from eating good food, we are also practicing being social. The last Soup Sunday went well, but I think it was too unstructured. This time, I made sure I had a few activities planned. We went on a long walk to the reservoir and then we had a scavenger hunt in the back yard. I asked the kids to work in teams, which encouraged them to work together. There was a little bit of melting down toward the end, but then they finally melted into bed. And I have since melted into my pajamas. And now I will melt into a good episode of Parenthood on hulu. Ahhhh… soup sunday. Good times. Good peeps. Good eats.