Remember my last post (with the delicious Dark Chocolate Blackberry Brownies), when I shared about the crazy week I had? Well on top of 2 snow days in South Texas (!!!) last week, I also came down with a nasty cold. I knew sickness was bound to catch me at some point, but I have to say, I’m proud it took so long to take me down. I’m also real, real happy it wasn’t the flu. *all the praise hands*
Having been so sick for the past week, WebMD has now convinced me I have bronchitis, an upper respiratory infection, pneumonia, and just a bad cold, all in the matter of a few days. Guys, I should be banned from WebMD. Yikes. Unfortunately, I am still nursing myself back to health, battling an awful cough, and trying to convince myself I don’t have bronchitis. Lol.
Back to last week, when this sickness first hit me, I knew my body needed warmth, nutrients, and deliciousness. I immediately started scouting the internet and Instagram for a tasty soup recipe.
As of the last few weeks, I’ve loved following PaleOMG on social media. Not only is Juli hilarious, her blog has so many mouth-watering, Paleo recipes. Talk about i n s p i r a t i o n for a new food blogger. While searching her site, I came across a recipe for Chicken Tortilla Soup. Bingo. That’s exactly what I needed. Luckily, I already had the majority of the needed ingredients in my pantry. So, I pan-fried some chicken breasts and started throwing ingredients in a pot.
I briefly modified the recipe, according to my personal taste preferences and quite honestly, what I already had in the pantry. In my recipe below, I suggest topping your soup with avocado and Food Should Taste Good sweet potato tortilla chips (the best y’all!). However, Juli tops hers off with plantain chips, which sounds amazing. So, go with your heart on this one, and enjoy!
P.S. Did you know you can save for this recipe for later using Pinterest?! Click the Pinterest button at the top of this post and save it to your favorite recipe board on Pinterest!
What I used to make this recipe:
- 16 oz chicken breasts, cooked and shredded*
- 32 oz chicken stock
- 14 oz can of fire roasted diced tomatoes
- 1/2 jalapeno, diced
- 1/2 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large poblano pepper, diced
- 3 garlic cloves, diced
- juice from 1-2 limes
- 1 tbs olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp chili flakes
- sea salt, to taste
- chopped avocado
- diced and baked sweet potato
- crushed sweet potato chips**
- pumpkin seeds
- In a large pot, heat olive oil over medium heat. Saute the garlic, onion, bell pepper, poblano pepper, and jalapeno. Season with cumin, paprika, chili powder, garlic powder, chili flakes, and salt.
- Once onions begin to brown, pour in the fire roasted tomatoes and mix. Add chicken stock and chicken.
- Reduce heat to low and let simmer for 20-30 minutes.
- When ready to serve, garnish with avocado, sweet potatoes, chips, or whatever your heart desires!
- *I use chicken seasoned with sea salt, black pepper, garlic powder, and paprika, and cooked in a cast iron skillet. To shred, use 2 forks to pull chicken apart.
- **My FAVORITE sweet potato chips are made by the brand, Food Should Taste Good.