We’re wrapping up week two of our paleo diet and I can already feel the difference of eating clean. While I’m not doing Whole 30, I’ve cut out all carbs, dairy and sugar — so I guess it’s not really that far off. I had to get over the initial slump of feeling lousy, wanting to eat everything in sight and desperately missing my Diet Coke. But now my diet is getting into a rhythm and I can already notice a change in my appetite and cravings. And I’ve been pleasantly surprised at how much I like almond milk this go around! Who knew? Of course, meal planning is key, and when researching dinners, I came across several variations of paleo chicken tortilla soup. So I took my own spin on the dish — and it turned out really delicious and filling (and husband approved).
The best part about this recipe is that most of the ingredients are regularly found in my kitchen. Onions, peppers, garlic, chicken broth… all staples in my cooking. And after making this dish, I found that you can really vary it up however you’d like! So if you want to add carrots or celery — go for it. Or if you’re on Whole 30, add some sweet potatoes — I bet that would be delicious, too!
– 2 poblano peppers (canned or fresh)
– 2 bell peppers
– 1 yellow onion
– 3 garlic cloves
– 1 whole rotisserie chicken OR shredded chicken
– 1 14.5oz can of diced tomatoes (check the ingredients, no sugar!)
– 1 4oz can of diced green chiles
– 1 bunch of kale
– 1 tablespoon of ghee
– 48 oz chicken broth
– 1 Mexican taco seasoning packet (check the ingredients, no sugar or flour!)
– 1 lime
Add your ghee, chopped garlic, diced onion, bell peppers and poblano peppers to the Crockpot. Add canned tomatoes (not drained), green chiles and chopped kale, cover with chicken broth. Stir in your Mexican seasoning packet. I opted for a plain rotisserie chicken (though you could use an herb-rubbed rotisserie chicken) and shredded it up, dropped it into the Crockpot. If you want to use canned chunk chicken in water or pre-shredded chicken, that’s fine too! Whatever you prefer is fine.
Stir to combine and let the soup sit on high for 3-4 hours or low for 6-8. Ladle and serve. Yes, it’s really THAT easy. Serve with fresh cilantro and lime wedges for a hint of citrus. Happy healthy eating!
* This recipe yields 4-5 large servings.