Chicken Tortilla(less) Soup

Back when Jim and I were first married and I began eating meat again, I found that I loved Chicken Tortilla Soup. Once we went Paleo, I had to remove the black beans, the tortillas, and corn. Over the years it has been tweaked a bit, but here’s the current recipe – perfect for the winter.

RECIPE:

Chicken Tortilla(less) Soup

cleaneatingwithkatie
This is a fall and winter staple at our house. The tangy-spicy taste is sure to be a crowd pleaser.
Prep Time 15 mins
Cook Time 50 mins
Course Main Course, Soup
Cuisine Mexican
Servings 8 people

Equipment

  • mixer (hand or stand)

Ingredients
  

Soup Ingredients

  • 2.5 lbs chicken breasts pasture raised
  • 24 oz chicken bone broth
  • 32 oz fire roasted tomatoes
  • 4 med. carrots sliced
  • 6 celery stalks sliced
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 limes juiced
  • 1 tbsp cooking fat butter, ghee, etc.
  • 2 tbsp cilantro chiffonade, optional garnish
  • 2 avocados diced, optional garnish

Spice Blend

  • 1 tsp sea salt
  • ground pepper to taste
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp chili powder or to taste
  • ½ tsp cayenne or to taste
  • ½ tsp dried oregano

Instructions
 

Directions:

  • Saute onions and garlic over medium-high heat in a large soup pot with 1 tsp cooking fat. Once translucent, add in celery and carrots cooking and stirring for about 1 minute. 
  • Add both cans of diced tomatoes, bone broth, and chicken. Bring to a boil. Add in spices and stir. Once it come to a boil, reduce heat to medium. Cook for 15-20 minutes or until chicken reaches an internal temp of 165° F. Remove from heat. 
  • Shred chicken using one of the methods below. Then add chicken back to soup, stir, and add lime juice. Garnish as desired. 

Shredding Chicken

  • Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen. 
  • Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen. 
Keyword chicken, chicken soup, chicken tortilla soup, dairy free, paleo




Tomatero Farm Box Soup

Sometimes when you pick up the farm box, you realize you have more veggies than you can quickly eat. While organizing farm box pickups with Tomatero Farm during shelter in place, I made another round of Farm Box soup. I make soup year round, although I know not everyone thinks soups sounds appealing in warmer weather, but in equatorial countries all over the world, they eat soups, stews, and spicy foods to help them break a sweat and cool down. I learned that in Jamaica 🇯🇲 back in ‘07!

Anyway, here is a rough recipe for this soup – but I urge you to use what you have on hand!

Tomatero Farm Box Soup

cleaneatingwithkatie
When you have more vegetables than you know what to do with after a farm box pick up, soup is a great way to keep the veggies from going to waste.
Prep Time 15 mins
Cook Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 1 med leek sliced
  • 3 med carrots sliced
  • 3 med zucchini sliced
  • 24 oz puréed tomatoes
  • 1 lb ground pork pasture raised
  • 1 lb ground beef grass fed and finished
  • 3 tbsp Italian spice blend
  • 1-2 cups beef bone broth
  • 10 kale leaves destemmed and coarsely chopped
  • 2 tbsp basil chiffonade
  • sea salt to taste
  • fresh ground pepper to taste
  • red pepper flakes optional

Instructions
 

  • In a large stock pot sauté the leeks in butter. After they become aromatic and fragrant, add in the carrots, zucchini, bone broth, puréed tomatoes. Adjust heat to medium-high.
  • While the vegetables are cooking, use your hands to mix the beef, pork, and Italian spices. Form into meatballs and then add to the soup pot.
  • Cook on medium heat for about 20 more minutes. Add in kale and continue cooking for another 5 minutes.
  • Before serving, top with some fresh basil and enjoy!
Keyword farm box, soup

A slightly different version of Tomatero Farm Box soup. Each farm box is different, so each soup will be too!

Hearty Turkey, Vegetable, and Lentil Soup

This soup was created with liver health in mind. Midway through my chemotherapy treatment for Breast Cancer, my liver enzymes were too elevated to continue treatment. We had to postpone treatment for at least one week to make sure that my liver was healthy enough to process the chemotherapy. At that time I was in school to become a Nutrition Consultant and I knew there were things that I could do to “Love my Liver”, so I went home and made some BIG changes to my diet for that week and well, IT WORKED! I went back the next week and my enzyme levels were low enough to continue with chemotherapy. Here is one of the recipes that I made for the “Love my Liver” week.

Hearty Turkey, Vegetable, & Lentil Soup

cleaneatingwithkatie
This recipe was created with liver health in mind to help my liver during chemotherapy. Whether or not you'd like a little extra support for your liver, I'm confident that this soup will be a crowd pleaser.
Prep Time 14 hrs
Cook Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Soup Ingredients

  • cups green lentils soaked overnight
  • 1 jar diced tomatoes
  • 24 oz bone broth chicken or turkey
  • 2 tbsp grass-fed butter
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 3 small summer squash diced
  • 1 bell pepper diced
  • 6 med carrots diced
  • 6 kale leaves destemmed and coarsely chopped
  • 1 lb pasture-raised ground turkey

Spices

  • ½ tsp dried basil
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • Rinse lentils and let soak overnight. Rinse again until water runs clear before adding to the stock pot.
  • In a stock pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and all veggies except the kale to the pot. Then add ground turkey and stir.
  • Bring to a boil and then reduce heat to a simmer. Continue simmering for 30-35 minutes. Add kale and cook for about 5-10 more minutes. Serve and enjoy!
Keyword paleo, soup, turkey, vegetable, & lentil soup

Paleo Chili

Chili is one of my favorite dishes. It’s hearty, it’s warming, it’s tasty, I feel like ya just can’t go wrong with chili. In my vegetarian days I made chili and the recipe easily adapted once I began eating meat and the recipe adapted once again when I started avoiding beans (due to the type of fiber in them that can irritate people with SIBO and other GI problems). Here is my current recipe, but it gets tweaked often.

Paleo Chili

cleaneatingwithkatie
Chili tops my list of all time favorite and easy meals to make. It's honestly hard to screw it up! This recipe can be adapted to use any type of ground meat. We often use bison and it provides a great flavor. If you tolerate beans, feel free to add a can or two of kidney beans (or homemade equivalent).
Prep Time 15 mins
Cook Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Chili Ingredients

  • 24 oz bone broth chicken, turkey, or beef
  • 16 oz diced tomatoes
  • 1 med onion diced
  • 4 med carrots diced
  • 4 celery stalks diced
  • 4 cloves garlic diced
  • 2 tbsp grass-fed butter
  • 2 lbs ground bison pasture-raised
  • 2 tbsp fresh sprouts optional garnish
  • 1 tbsp grass-fed sour cream optional garnish (per serving)
  • ½ avocado optional garnish (per serving)

Spice Blend

  • 1 tbsp coriander
  • 1 tsp cayenne pepper
  • 1 tbsp chili powder
  • 1 tsp cumin
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • In a stock pot, sauté onions and garlic in butter until translucent.
  • Add bone broth, tomatoes, remaining veggies, spices, and bison. (If you're adding beans, add them in during this step.)
  • Bring to a boil and then reduce to simmer. Continue on a low simmer for 45 min.
  • Top with avocado, sprouts, and sour cream (if using). Serve immediately and enjoy!
Keyword chili, paleo, paleo chili, soup

Tomatoes are rich sources of vitamins C & K, carotenes (especially lycopene), biotin and fiber. They are protective against cancer and should be eaten with an oil to improve absorption.

Celery is helpful in preventing cancer, improves white blood cell activity, and helps to lower blood pressure. It is rich in potassium and sodium. It helps the liver to detoxify as well.

Onions are a member of the allium (lily) family and are related to garlic & leeks. Alliums are known to have a cholesterol reducing effect and are known for their ability to help fight off cold and flu viruses. Onions are rich in antioxidants and biotin, manganese, copper, phosphorous, potassium, vitamins B1, B6, C, and fiber.