This week I’m trying something new, revolutionary even! I’m cooking from a meal plan. I know! Me! I’ll let you know how it goes. Today’s menu item was “something something crock pot.” My challenge was to scrounge through the freezer and the pantry and make something in the morning that could be eaten at 6 pm when my tired and hungry crew burst through the door. Wednesdays are our long afternoon–each of the 3 boys has an appointment or a class.
I was so happy I decided on making soup because mid-afternoon the weather changed, the temperature dropped, and it started to rain. Mmmm soup!
Nom Nom Paleo had a post today about soup…so I followed a few links, did a quick inventory, considered my culinary customers, and ended up with Not-Paleo Tortilla Chicken Soup. Yes, it’s gluten free! My 8 year old ate 2 big bowls and I have enough leftover to freeze for another rainy day. If I’d known it was going to be so friggin’ good, I would have staged a better photo.
One of the items I had on hand was a fresh batch of chicken broth I made last night that included a secret, high-collagen ingredient. Rhymes with schmicken leet. I am now a fan of Miki’s market for making this completely creepy (I won’t even cook beef liver, but schmicken leet? No prob.), but organic and nutrient-dense ingredient available. Also, my pal Nina urged me to try the Frontera salsa. It’s a little hot on it’s own for me, but the fire roasted tomatillos and chipotle add just the right touch in small doses. I pulled a cup of the broth out while it was cooking and it was muy delicioso. I’m going to make a paleo version of this after I whip up another batch of broth.
I always use as many organic ingredients as possible and all my canned tomato sauces and pastes are from Muir Glen because they don’t use BPA in the can liners. But they’re owned by General Mills….grrrrr.
Not-Paleo Tortilla Chicken Soup
- 2-3 boneless, skinless chicken breasts (I had the Dolly Parton of chickens and used only 2 and they were frozen SOLID–ice ice baby!)
- 6 c. chicken broth
- 1 16-oz jar of chunky mild salsa
- 1/4 c. Frontera Spicy Chipotle salsa (this is the secret sauce!)
- 1 c. frozen organic corn*
- 1 c. frozen organic mixed veggies (peas, carrots, green beans, corn*)
- 1 15-oz can black beans
- 1 15-oz can pinto beans
- 1/2 small can of tomato paste
- 6 organic corn* tortillas, chopped into 1″ pieces
- 4 tsp chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp Italian herbs or oregano
- Salt and pepper to taste
- Throw everything into the crock pot, turn it on low and leave it for 8 hours
- Pull the chicken breasts out and shred them with two forks, then return to pot
- Serve it up! You can garnish with a little chopped avocado or sour cream, but my guys couldn’t wait.
*A note on corn: choose organic, white or blue corn. Otherwise assume it’s a GMO and avoid.
This is the secret sauce you want to get: