Thursday, July 21, 2011
Taco Soup with Leftover Avocado Cream!
I can't believe I made this during summer. It was delicious even in the heat! I know corn can really spike your blood sugar, but it is barely a ¼ cup per serving and really adds to the flavor of the soup. Enjoy it either way! :)
1 can chicken broth, 32oz
2 large chicken breasts
1 can tomato paste, 6oz
1 small can enchilada sauce
1 onion, diced
3 celery sticks, diced
⅔ cup carrot, chopped
1 red bell pepper, chopped
1 can of corn, drained (leave this out if you are strict Paleo)
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons jalapeño "juice" (liquid in a jar of jalapeños)
1 bunch of cilantro
Avocado cream or sliced avocado
1. Boil chicken breast until cooked through. Drain it. In a large soup pot, sauté the onion, bell pepper, carrot, and celery. Once vegetables are cooked (about five minutes), add broth and remaining ingredients.
2. Tear/shred the chicken breasts and add to the soup. Simmer until heated through. Serve with the avocado, cilantro, lime, and add jalapeños if you love heat!