Chicken Fajita Soup

February 22, 2017

Today I have a paleo, low-carb Chicken tortilla soup that I fell in love with last week. The cool thing is, I've actually found some AIP modifications that work very well with this particular recipe. Check it out!

 

Prelude: Thanks to the crazy storms in Texas on Sunday night we have finally received some cool weather. Our winter has been dismal, at best, and really more like an extended summer. Thank you Texas!

 

I also promised my fiancé that I would try out some of the awesome gifts we have received from our wedding registry, namely the beautiful kitchen aid mixer. “You don’t eat gluten or eggs, why did you register for this?” Just wait, my dear. It will be used! (Plus, it looks beautiful on my counter!)

 

Mixing together the cold weather and the need to use my new mixer, I decided to make some soup (the mixer part comes in later, but isn’t required!) This soup recipe is incredibly easy and only takes about 30 minutes max to make. Best part is that 20 of those 30 minutes is you sitting on the couch waiting for the timer.

 

 

Chop two bell peppers, 1 onion, and 3 cloves of garlic. Heat the bottom of a large pot (preferably the largest one you’ve got) and drizzle some olive oil. Throw in the bell peppers, onion and garlic and cook until soft. Once cooked, add in 6 cups of organic bone broth (or chicken broth), one can of roasted tomatoes, and (optional) one can of organic black beans. Place 4 raw chicken breast in the pot. Season with salt, ground peppercorn, and cayenne pepper.

 

*For my AIP people, this recipe can be modified for you. It will take a little more effort for the tomato substitution, but having a large jar of “no-mato” sauce on hand will make your life a little easier. For the other nightshade foods, you can substitute the bell peppers for either chopped zucchini OR chopped carrots and celery. Leave out the black beans. Also, switch out the cayenne for mace to give it a little more spice!

 

Heat to a boil and then reduce heat to simmer for 20 minutes. At 20 minutes, remove the chicken and shred.

 

 

PRO TIP: (here is where the mixer comes in!!!!) place the chicken in your stand-up mixer and turn on for 20-30 seconds. This amazing thing happens where the mixer does all the shredding work for you and you don’t have to do a thing!

 

Once the chicken is shredded, add it back to the soup. Simmer for another 5 minutes and serve.

 

Ingredients:

  • 2 bell peppers – chopped – (AIP – use 2 zucchini OR carrots and celery)

     1 onion – chopped

  • 3 garlic cloves – chopped

  • Olive oil

  • Organic Bone Broth (48 oz / 6 cups)

  • 15 oz can roasted tomatoes (organic preferred) – (AIP use no-mato sauce here)

  • 15 oz can organic black beans (optional)

  • Salt

  • Ground Pepper or peppercorn (AIP)

  • 2 tsp. Cayenne Pepper (or Mace for AIP)

 

Directions:

 

Heat the bottom of a large pot and drizzle some olive oil. Throw in the bell peppers, onion and garlic and cook until soft.
Once cooked, add in 6 cups of organic bone broth (or chicken broth), one can of roasted tomatoes, and one can of organic black beans. Place 4 raw chicken breast in the pot. Season with salt, ground peppercorn, and cayenne pepper.
Heat to a boil and then reduce heat to simmer for 20 minutes.
At 20 minutes, remove the chicken and shred.
Once the chicken is shredded, add it back to the soup. Simmer for another 5 minutes and serve.

                                                                                                                                                    

 

 

 

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