A Healthy Chicken Tomatillo Soup

Well I stepped on the scale today…ummm yeah that was depressing. I’m not sure what happened but as soon as I got closer and closer to 40 and now that I’ve surpassed it – it seems I just can’t eat like I used to without packing on the pounds! I’m also a terrible dieter…I hate restrictions and trying to follow some boring meal plan.

So I’m just going to try to behave myself I guess…and not drink copious amounts of wine or slurp back mountains of carbonara…uggghhh has life really come to this! I know that I can’t cut these delicious treats out completely…but I figure maybe cut back, you know limit myself to maybe the weekends for treats.

I made this little chicken soup for lunch today before I head off to work, it felt very healthy! Made me feel as though I just may be able to kick my bad habits.

Have you ever made your own chicken stock? If you haven’t you should start now! It is easy and economical and just makes sense. So good for you!  I had a beautiful chicken that I used today just for this. While the kids were getting ready for school in the morning I threw this on and let it bubble away while I tended to other things. In a couple hours you have a beautiful broth and chicken meat to use for a delicious soup.  This isn’t really a recipe but more of a method. I don’t measure when I make this.

Homemade Chicken Broth:

– 1 whole chicken

– An onion peel left on chopped in half

– a few bay leafs

– a few peppercorns

– a few sprigs of thyme if you have it

– a couple carrots (you can leave them whole and unpeeled, I do)

– a couple stalks of celery (again whole is OK)

– Fresh Italian Parsley (A handful shoved in, no need to chop)

– Water

– *You can also throw in other yummy things (I’ve done it with cinnamon sticks, star anise, fennel, etc.)

In a large stockpan, put all your ingredients and add enough water to fully cover. Bring to a boil then lower to a simmer and let simmer away for a couple hours. Once it’s done, remove the chicken to use (cut up into pieces) and strain the remainder to use the stock. You can add salt to taste if you like. I sometimes leave it unsalted and add salt when I use it for a recipe.

With this beautiful broth I made my soup:

In a soup pot, in a bit of olive oil over medium heat I sauteed 1 small onion (diced), 3 garlic cloves (minced), 2 serrano chili peppers (chopped). To this I added about a TBSP of Mayan Chili Powder (this is a spice I get from a company called the silk road spice company a blend of chilies, cinnamon, cocoa powder, cumin, mexican oregano, onion, garlic, sugar and allspice). If you can’t find this you can totally throw in alternate (regular chili powder, cumin) but the addition of the cinnamon in this is really nice. To that I added about 3/4 of a cup of leftover roasted tomatillo salsa that I had in the fridge (I will include the recipe next on this site). Then I poured in about 3-4 cups of chicken broth, chicken, a handful of Kale chopped up, a handful of cilantro chopped and a squeeze of half a lime. At this point I added a bit of salt to taste (1 tsp) and a bit of hot sauce to my liking.

I served it with sliced avocado, limes, cilantro and pickled jalepenos. I totally wanted to add cheese as a garnish…but hey I’m trying to turn over a new leaf right. But if you would like to by all means the cheese would be delish!

Now I know this isn’t much of a recipe, but soups are great because you can totally make them your own and personalize to you your liking and taste! Enjoy! Here’s hoping by summer I will once again fit in my jeans and not have to resort to a lifetime of stretchy pants!

I’ll put up the roasted tomatillo salsa recipe up on this site next! We use it quite often around here.

 

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