In August, hubby and I decided to start eating better. We did the Whole30 (actually we stopped a few days short of 30 if I’m being honest, but we are still sticking with the program for the most part). We learned a few things while we did the program, including the importance of prepping your food ahead of time, and that it can get expensive! This soup was great because it made a TON! We did the full recipe and ate for most of a week on it.
Don’t let the fact that it’s “diet” get you down. Husband said that he would eat it even if he wasn’t on a diet, it was that good! I was even a daredevil and took a trip out of state to visit friends and brought some with me since I didn’t expect them to cook Whole30 style for me. My friend tasted the soup and she loved it too! It’s a winner!
Mexican Chicken Soup
Recipe adapted from Framing Cali
2 whole chickens
4 sweet potatoes, peeled and diced1 pint grape tomatoes, halved
2 bell peppers (I had a mix of red, green and yellow in the freezer), cut into strips
1-2 zucchini, diced
1 yellow onion, sliced
1 bunch cilantro
1 tbsp minced garlic
Avocado (for topping)
red onion (for topping)
1.5 tbsp onion Salt
1.5 tbsp garlic powder
1.5 tbsp curry powder
1.5 tbsp crushed red pepper flakes
1.5 tbsp dried cilantro
In a large stock pot, place your chickens (with the innards removed) and fill with water until just covered. Add half the yellow onion, minced garlic, and a handful of fresh cilantro and boil for about 45 minutes. Season to taste (I used salt and Cajun seasoning blend).
While that’s boiling, saute the rest of the yellow onion, bell peppers and zucchini. Set aside. Remove the chickens (this can be complicated!) and set aside in a large casserole to cool off a little bit. Add the diced sweet potatoes to the broth made from the chickens cooking. Boil until tender, about 15 minutes.
Once cool enough to touch, peel and discard the chicken skin and shred the meat into bite sized chunks. Add the chicken, sauteed vegetables, and spices to the broth. Simmer on low at least 20 more minutes. Serve topped with diced avocado and red onion.