5 Ingredient Mexican Soup

I love this stuff, we honestly make it all the time!!

I have the oddest obsession with Mexican flavours, I truly can never get enough.  This recipe could not get any easier, and it is divinely delicious!

There is a high protein content to this soup, so a small bowl will easily fill your belly!

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Please excuse my absence from the blogging world, as we have had quite the little crisis happening in our condo unit and have been in a hotel since Friday evening.

Not exactly how we expected to be spending our long weekend!  In a nutshell, we had water leakage coming from another unit and discovered hidden mold in our bedroom (behind the wallpaper and in the closet)!!!  More on all of that later…it’s a long story and deserves a well thought out post of its own!

I am extremely grateful to have some wonderful experts in the field assisting me in how to handle this stressful situation.  (More on that later too!)

Anyways back to the simplest most delicious soup recipe.  My pictures are nothing to write home about for this one, because we were working with a hotel room kitchen and dishes…but it still tasted great 😉

Ingredients:

2 cans white kidney beans, drained and rinsed

1-2 bottles of salsa verde (you can also make homemade if you desire)

Organic Chicken broth (about 4 cups or one box)

4-5 Boneless skinless chicken breasts, trimmed

Water, to fill pot (you will add as the broth reduces)

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Toppings (optional):

Chopped avocado

Cilantro

Chopped green onion

Crushed tortilla chips

(If you wanted to be really bad, you could also add shredded cheese or a dollop of sour cream, but we didn’t go that far haha)

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  1. Trim and prep your chicken breasts.  Add to a large stockpot and cover with chicken broth.  Fill to the top with water.  (Obviously allow for some room, so it doesn’t boil over)

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2.  Bring broth to a boil on high.  Skim any scum off of the top an discard.

3.  Add beans and salsa verde (I start with one jar of salsa and add more later if needed)  Reduce heat to medium and allow to cook for about 20-30 minutes.

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4.  Remove chicken breasts from the soup.  Use a fork to pull apart the chicken so it becomes shredded.  Add back to the soup.

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5.  Cook for a few minutes longer.  Taste test, and if it is lacking in flavour a little bit, add some additional salsa verde.  (We used about a bottle and a half for this batch)

6.  Remove from heat.  Serve hot with toppings of choice.

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I hope you enjoy!!!  Warning, it is a spicy one! 🙂

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Chicken Korma & Beet Greens

I stumbled across an amazing Paleo Blog with incredible recipes a few weeks ago called The Domestic Man.

I was craving a warm delicious dish and was feeling something Indian-currylike.  I found this recipe for Chicken Korma and was completely and utterly inspired.  Thank YOU Domestic Man!!  Be sure to check out HIS SITE HERE and get ready to wow your tastebuds.

I seriously have a major crush on Indian food and Mexican food.  I think it is the spice and the intense flavours.  I am always trying to put a healthier spin on the not so waistline friendly dishes from these cultures.

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I started with using his spice mix recipe and then somehow went off track from there.  But let me tell you this was one absolutely delicious dinner!

Curry Spice Blend:

1 tbsp Garam Masala

1 tsp ground cumin

1 tsp salt

1/2 tsp white pepper

1/2 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp cinnamon

1/4 tsp ground cardamom

Combine all of the above spices in a small bowl.

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Chicken Korma Ingredients:

2 lbs boneless skinless chicken breast, cubed

1 onion, chopped (I used sweet onion)

3-4 garlic cloves, minced

1 jalapeno pepper, seeded and chopped (I like to leave a few seeds for a spicy kick)

1 c chicken broth

2 tbsp ghee (clarified butter, you can use coconut oil if you don’t have ghee)

1/2 c full fat coconut milk

20 or so grape tomatoes

Garnish with fresh cilantro

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Beet Greens (Cook while Chicken Korma is in the final simmer stage):

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This is a very simple side to pair this dish with.  All you need is a bunch of beet greens, chopped and some coconut oil or ghee.  Sauté the beet greens in the oil until the stems soften and you’re ready to go.

(Add a little bit of salt and pepper if you like, but the flavours from the Chicken Korma tend to be more than enough!)

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I prefer serving this dish with greens instead of a carb, as the dish is quite rich already-gotta get my beloved greens in there!! 🙂

THE STEP BY STEP:

COMBINE CURRY SPICE BLEND IN A SMALL BOWL IF YOU HAVEN’T ALREADY.  SET ASIDE.

PREP AND CUBE CHICKEN, COAT WITH HALF THE CURRY BLEND.  SET ASIDE.

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CHOP AND PREP ALL OTHER INGREDIENTS SO THAT THEY ARE READY TO USE.

HEAT 1 TBSP OF GHEE ON A WOK (YOU CAN ALSO USE A DEEP SAUCEPAN). COOK CHICKEN ABOUT 2 MINUTES PER SIDE.

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ADD ONION, GARLIC, AND JALAPENO.  SAUTEE FOR A FEW MINUTES.

ADD CHICKEN BROTH, TOMATOES, COCONUT MILK AND THE REST OF THE CURRY SPICE BLEND.

BRING TO A BOIL.  COMBINE INGREDIENTS WELL AND REDUCE TO SIMMER FOR 15 MINUTES.

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AFTER 15 MINUTES, ADD ANOTHER TBSP OF GHEE OR COCONUT OIL AND COVER TO COOK FOR ANOTHER 25 MINUTES OR UNTIL THICKENED.  (THE LONGER IT SIMMERS THE THICKER IT BECOMES)

ONCE ALMOST READY TO SERVE, PREPARE YOUR SIDE DISH, EITHER RICE, OR IN THIS CASE, BEET GREENS AS ABOVE.

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We thoroughly enjoyed this dish and it was so full of flavour.  It hit the spot for sure.  Better than any indian restaurant I’ve been too and likely much healthier!!

Yum Yum Yum!

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