Mexican Chicken Soup

Note: I put the link for the Whole 30 Food Log in the left column (under Blogroll)! Find it there.

I cannot get warm! This past week, I’ve shivered and shivered. This soup, which I’ve made several versions of to get it right, will warm you by virtue of it being soup served hot, but also because it packs a little bit of heat from the fresh jalapeños. mexicanchickensoup

You’ll need:
your crockpot (or, you can do it on the stove top in a stock pot)
about 2 lbs of roasted chicken, shredded [Here’s a fantastic recipe for Herbed Roast Chicken; our local butcher Superior Meats has some of the best chickens in York]
1 tbsp olive oil
1 medium sweet onion
1 red pepper
2 jalapeños
1 avocado
32 ozs chicken stock
4.5 ozs diced green chiles
14 ozs canned roasted tomatoes (you could get a can spiced with cumin, garlic, and green chiles if you wanted to)
@ 1 tsp each cumin and garlic (more if you like)
salt to taste

Dump the stock, tomatoes, green chiles, and shredded chicken in the crockpot and crank it up. Chop your onion, red pepper, and jalapeños to your preferred size. (I like to chunk the pepper and onion heartily and dice the jalapeños* daintily.) Saute the veggies in olive oil and spices on high heat, searing the edges a bit, but not cooking them completely.

Then put the veggies into the crockpot with everything else. Cook on high until the veggies are to your liking. I cooked it for about 2 hours.

Top with fresh chopped avocado.

*If you’ve never chopped a jalapeño before, proceed with caution. Halve them, scrape the seeds out with a spoon, and chop them touching them as little as possible. Then, wash your hands well, and avoid scratching your nose and eyes for a day or so.


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