Kitchen Essentials
Prep
No prep needed.
Ingredients
2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks
1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted
1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil
1 Onion- Small, Diced
3 Garlic Cloves- Minced
1 Jalapeno- Deseeded, Destemmed and Diced
1 tbsp Cumin
1 tbsp Chili Powder
2 tsp Sweet Smoked Paprika
2 Zucchini- Cut Into Coins
2 Carrots- Peeled and Cut Into Coins
2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic
1 qt Chicken Stock- Bonus Points for Homemade
Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings
1 Package Organic or Non-GMO Corn Tortillas
1In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.
2Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.
3While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.
4Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.
Ingredients
2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks
1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted
1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil
1 Onion- Small, Diced
3 Garlic Cloves- Minced
1 Jalapeno- Deseeded, Destemmed and Diced
1 tbsp Cumin
1 tbsp Chili Powder
2 tsp Sweet Smoked Paprika
2 Zucchini- Cut Into Coins
2 Carrots- Peeled and Cut Into Coins
2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic
1 qt Chicken Stock- Bonus Points for Homemade
Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings
1 Package Organic or Non-GMO Corn Tortillas
Directions
1In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.
2Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.
3While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.
4Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.
AuthorJim Brown
This Post Has 0 Comments