When I wake up to rainy days like today, only one thing sounds good. Soup. I had just enough time to throw this in the crock pot before heading to class, can’t wait for the amazing smell when I get home later, NOMS!
2lbs chicken breasts
1 yellow onion, chopped
2 bell pepper, chopped
2 jalapenos, sliced very thin
4 Hatch green chiles, charred with torch or over stovetop burner, deseeded and chopped
2 tablespoons coconut oil
1 (14oz) can of fire roasted tomatoes
1 (7 oz) can tomato sauce
6 garlic cloves, minced
2 tablespoon cumin
1 tablespoon chili powder
2 teaspoons Mexican oregano
salt and pepper, to taste
bunch of cilantro, to garnish
avocado, to garnish
1. Season chicken breasts with cumin, chili powder, salt and pepper. Sear lightly in saute pan with coconut oil on both sides until they begin to brown. Don’t cook through completely.
2. Add chicken and all ingredients to crock pot on low for 8-10 hours or high for 6-8 hours.
3. After 6 hours remove chicken breasts and shred with a fork before returning to crock pot to finish cooking.
4. Garnish with fresh cilantro and diced avocado.
Note: I make this typically in large batches. It can be eaten as more than just a soup. By straining the stock, the chicken and veggies are amazing in omelettes and on salads.
As promised to everyone drooling over the chili pics I posted this weekend, the recipe. First of all, I recommend that everyone invest in a crockpot. Sure you can do this in a stock pot on the stove, but this is an easy, set it and forget it dish like many others I will be posting are. Crockpots save time and allows for bulk cooking for the week.
2 lbs Lean Grass-Fed Beef, whole cuts trimmed to 1″ cubes or ground if preferred
1 Large Yellow Onion, chopped
2 Green Bell Pepper, chopped
2 Jalapeños, chopped very small
2 bulbs Fresh Garlic, chopped very small
2 12 oz cans Crushed Tomatoes (check label for additives)
1 bunch Cilantro, chopped fine
4 tbsp Cumin
4 tbsp Chili Powder
1 tbsp Cayenne Pepper
1 tsp Cinnamon
2 oz 80% Organic Dark Chocolate
Salt and Pepper, to taste
1. Turn on crockpot to high.
2. In a nonstick sauté pan over medium-high heat, brown the beef, drain and transfer to crockpot.
3. In same pan, sauté onions, green peppers and jalapeños until onions are just translucent. Add garlic and continue to sauté 1 minute until garlic becomes fragrant. Transfer to crockpot.
4. Add tomatoes, spices and chocolate to crockpot salting lightly as you can adjust this later.
5. Allow chili to come to a simmer and reduce heat to medium. Cover and cook for minimum 2 hours. At this point, I will reduce heat to warm and allow to cook overnight. You may finish it at this stage with the cilantro and serve or package and refrigerate. Keep in mind that the flavored will continue to meld and evolve bringing a deeper flavor the next day.