I must say, this soup was a huge success! So good in fact that the leftovers I imagined enjoying today were gone in a flash as I watched the last bits of soup being scraped from the bottom of the pot. I’m not sure what the heck I’m going to do as my boys continue to grow, and eat, and eat, and grow and holy cow – it’s crazy how much food these creatures consume! If I had a dollar for every time I heard the words, “I’m hungry” well – you get the picture. So, the moral of the story is, if you have as many hungry mouths to feed as I do, or if you make this over the weekend and want plenty of leftovers to get you through another busy week, double this recipe!!
Also, stay tuned for my next blog which will feature an entire paleo Thanksgiving meal plan! In the spirit of the holidays, check out this blog from Cavegirl Cafe – a great reminder that it’s time to start getting ready for the season!
Chicken Chili Soup
3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.