Ok so I will warn you right off the bat, this recipe isn’t glamorous. Sometimes I see these delicious (and glamorous) Paleo (or not even Paleo) recipes on blogs, food magazines and cookbooks and I stare and awww and even drool over them, but then I think to myself, who has time to make that? Or I see recipes in the same mediums that call for ingredients that I have never even heard of or far too expensive, again then I think to myself who has time to make that? I do agree there is a time and a place for fancy and complicated recipes (like holiday or special occasions) but those circunstances come less and far between. My recipes are many things, but one thing is for sure…THEY ARE EASY and HEALTHY and perfect for when you feel anything but fancy and complicated! I have developed that motto of “what you see is, is what you get” in life and of course it has carried its way into the blog and my recipes. I am proud that most of my recipes can be made during even the busiest of days, because to be honest, I don’t have time for all the fluff. I am just being REAL; life is real, and so is this blog.
So having that all said, I always try to create recipes that are not only easy to make, but that I can make ahead of time or even better that I can make with something that is already cooked, like Sandra Lee’s premise from Semi-Homemade. We are not all perfect and as much as I tote how meal planning and preparation are the keys to my success, I am not perfect and I do not always plan accordingly. For days like this, I try to depend on recipes that I can whip up as fast as it would to be throw a frozen pizza in the oven, because yes, years ago I was guilty of popping Digiornos in the oven and I speak from experience “cooking” processed foods.
I didn’t mean to downplay this recipe but I wanted to just reiterate my mission and goal with this blog. If you are looking for fancy visit PaleOMG or some of the other yummy food blogs out there, but if you want delicious food that is healthy and easy to make then look no further…
So this recipe was recommended to me by another bad ass Paleo Mama, Amanda, who is busy with a capital “B.” Amanda stays at home and takes care of her two daughters and her husband is in the military and often gone a lot. To top it off, she goes to school and tries her darnest to squeeze a work out in when she can. She somehow finds time to try to do it all. Before I left for my last two week military training event in July, I was desperate of NEW meals to cook for my family while I was gone and I harassed her for some new meal inspiration. She passed along a recipe for a Jalapeno Chicken Soup. Little did she know I am a whimp when it comes to spicy food, but I valued her opinion and altered it to my likling and automatically fell in love with not only how hassle free this soup is but how flavorful it is too. So, again, I know the recipe does not look glamorous but it is healthy, easy to make, and lasts for a few days. You can eat it for dinner or make a batch and bring it to work everyday for the week. Either way, this recipe is a keeper and just in time for my followers out there who are starting to feel the cool fall breeze coming in (it is still 90s here in Texas).
- 1 medium onion, chopped
- 1 tablespoon cooking oil of choice
- 5 cups of chicken broth (I prefer to use my homemade broth that I make but if you run out of time or again did not plan store bought broth is fine)
- 3 cups of cooked & chopped chicken (I use rotisserie chicken but you can use breasts, thighs, legs, etc)
- 2 poblano peppers, diced and de-seeded to make it less spicy (if you like heat, sub jalapenos for the poblanos)
- 2 teaspoons of cumin
- 1 teaspoon of garlic powder
- 1½ teaspoons of dried oregano
- ¼ teaspoon of black pepper
- fresh avocado for garnish
- If you are organized and preplanned your meals, you can throw your chicken in the crock pot the night before or throw chicken in the oven for 30 minutes at 300 degrees. Otherwise, you can buy a rotisserie chicken on the way home from work (hopefully a healthier, natural one with no extra sugars and preservatives) and shred it and set aside.
- Sauté onions and diced poblano peppers in cooking oil until onions are translucent. I sauté it in the same large stockpot; this should take about 7 minutes.
- Add all the remainder of the ingredients to the stockpot. Let simmer for 30 minutes.
- Serve and garnish with fresh slices of avocado.
- Prepare to be wowed! How easy was that?
So what’s the verdict? What are your no frills meals you depend on to get you through the busiest of days?
See your Recipe Book.