I couldn’t tell you how long it’s been since I last posted a recipe, but I knew it had been a while when my cousin in South Carolina emailed me asking me if I had died. Obviously she was joking, but it made me realize just how long its been. I never have a good excuse. It’s always work. This new position is great for me professionally, but it is so much more time consuming. By the time I get home at night and work out, the last thing I want to do is come up with a new recipe. What I want to do even less than create something new is make sure that I take enough pictures and document my measurements so I can blog about it later. So TJ has been stuck eating the same old meals every week, and I have absolutely no creative outlet. Basically everyone loses. Including the four people who read this blog regularly and actually want new recipes. Whoops.
I’m really excited football season is back. Because football being back means fall is here, and I LOVE fall. But I also love football. Actually, I only really like the Redskins and Gamecocks and I really don’t care about watching any other games. The really crappy part is that TJ hates football. He couldn’t care less about it and actually thinks how much I love it is absurd. He has some lame argument about not liking a sport I have never and will never play, but I refuse to entertain that “argument.” So while I watch football he usually does stuff like redesign our entire bathroom or build a new dresser for our guest bedroom (he actually did that this weekend). To each his own, right?
Besides the great weather, clothes and and candles (sorry but certain candles can only be burned in fall/winter), fall also brings great food. Some foods just don’t feel right in the warmer months. Like chili. I LOVE chili and I have a great recipe for it, but I just doesn’t feel right in the summer. And butternut squash soup. That’s more of a fall dish to me. Maybe I’m wrong but its my blog, so whatever.
On that note of all of the fall greatness, I really want to get into pumpkin stuff, but I just can’t. I don’t like pumpkin spice lattes, I don’t enjoy pumpkin bread, I don’t really feel the desire to add pumpkin to my diet at all. I know people go bat shit crazy for pumpkin everything at this time of year, but outside of carving a crappy pumpkin to leave on our front stoop, I don’t really want pumpkin in my life. Sorry ’bout it.
So the point of all of this endless rambling is that this soup is one of the best fall/football dishes ever. It’s GREAT for those football watching days when chili just doesn’t sound/feel right. It’s also great anytime, just in case you’re not a football fan. Or an emotional cooker. Which, judging by this blog post, I am. Epiphany.
I make this avocado salsa while I was waiting for my soup to cook and ended up topping the soup with it too. I will post the recipe soon!
2 lbs raw chicken breasts. I used 4 breasts, but up to 6 will really work here.
1 cup chicken broth. I use water and a bouillon cube, but kudos to you if you make your own chicken stock. I wish I did.
1 yellow onion, chopped.
2 jalapenos, chopped.
2 garlic cloves, chopped.
2 cans diced tomatoes. To stay paleo, get canned tomatoes with no added sugar, or chop your own. I like canned because it adds a lot to the oveall soup.
1/4 cup cilantro, chopped
1 lime, sliced for squeezing
1/2 avocado, sliced for topping
Put the first 6 ingredients in a crock pot and let simmer for 6 hours. My crock pot actually doesn’t take that long, so let it cook for as long as it takes for chicken to shred in your crock pot. I have a crock pot on speed, so I was able to shred the chicken after 5 hours.
Once the chicken is ready, shred it put it back in the soup and top with the remaining ingredients! I use very little cilantro as I think it’s a bit strong, but I also add some sour cream (not paleo) and cheese (primal). You can do whatever you want to make this soup your own, but it is just as DELICIOUS with nothing but the lime juice added!