Tuesday, February 25, 2014

Primal chicken tortilla soup with cauliflower

I have officially made the move to NutrientDenseRD.com! To celebrate, here is a recipe for some healthy chicken tortilla soup. I lived on this stuff last week!
---

February 17: Well, this is it. The week that I absolutely have to hammer down my thesis. My defense date is a mere 2 weeks away, and I still have a lot to do. My response to the pressure? Spend the day cleaning and cooking, of course. I gave the kitchen and living room a good once over, and I'll shortly be doing the same to my bedroom. I'm also going to be taking care of all of this week's errands, chores, and tasks tonight, so that I can free up the rest of the week solely for thesis work.

I decided to make a huge pot of chicken tortilla soup (chock full of veggies, of course) tonight that I can eat on all week for lunch and dinner. Now not even cooking is an excuse to squander my thesis time!

As with most of my recipes, this is not exactly a standard chicken tortilla soup. It's totally paleo by itself, but I am having it with sour cream and cheese. It takes a little bit of prep work, but the end result is definitely worth it. This soup is amazing.


Primal chicken tortilla soup with cauliflower
Serves 6-8
Prep/cook time: 2-4 hours

What You'll Need:
  • 6 chicken drumsticks
  • 3 tbsp butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 14 oz. cans chicken broth
  • 2 14 oz. cans diced or stewed tomatoes (I used 1 can diced, 1 can stewed)
  • 2 c cauliflower florets
  • 2 tsp cumin
  • 2 tsp chili powder
  • Few shakes of Worcestershire sauce
  • 1 tsp Sriracha
  • Salt and pepper to taste
  • Cheese and sour cream, for serving 
And again, I want to reiterate that you can switch up the amounts of each spice to suit your tastes. I like a little kick but I don't want anything that's painful to eat, so I didn't go nuts on the sriracha.

Preheat your oven to 350F. On a cookie sheet, bake the drumsticks for about 1 hr 15 minutes, until they are done. Remove them from the oven and turn the oven off, you won't need it again.

While the chicken cools, melt 3 tbsp butter in a large pot. Add the onion and garlic and cook until they are softened.

When the chicken is cool, pull the chicken off of the bone and remove the skin. Shred the chicken meat using two forks.

Now, add all of the broth, tomatoes, cauliflower, spices, and chicken to your pot. Stir and bring this mixture to a low boil for about 5-7 minutes.

After the soup comes to a boil, allow it to simmer for as long as you'd like, up to two or three hours. I only let it simmer for 45 minutes before I fixed a bowl, and it was delicious.


I'm looking forward to the leftovers, I'm sure they'll be even better!

No comments:

Post a Comment