I’m currently doing a Whole30 challenge and surviving, but I was reallllly jealous of my kids’ tortilla soup. So I made myself some soup that met my current needs.
This hit the spot, nice and spicy with lots of veggies. But it is not tortilla soup. Next time I may use chicken thighs or purée some of the veggies for a thicker in-your-mouth feel.
Also, don’t be like me: read your expiry dates BEFORE you cook your soup. I threw this in the crockpot before I headed to bed. Rinsed my jar and empty cans and left them to dry. Cracked it open this morning, shredded the chicken, had a small bowl to taste… Then when I was tidying up and putting the clean, empty salsa jar in recycling I looked at the expiration date: Feb 2012. Gaaaaah! The jar was tightly sealed, but I’m taking no chances. But it was soooo good. The combo of broth, salsa, tomato paste and spices is an excellent base for spicy soup. I’ve got more salsa on my shopping list….
Paleo Not-Tortilla Chicken Soup
2 boneless, skinless chicken breasts
6 c. chicken broth
1 16-oz jar mild salsa
1/4 c. Frontera spicy chipotle salsa
1/2 small can tomato paste
2 c. shredded cabbage
1 can organic cut green beans, drained
1 small zucchini, peeled and diced
1 small sweet potato, peeled and diced
4 tsp chopped cilantro
1 tsp garlic powder
1 tsp cumin
1/2 tsp Italian seasoning or oregano
Salt and pepper to taste
Throw it all in the crock pot and cook on low for 6-8 hours
Take chicken breast out and shred with two forks, return to pot
Serve it up hot!