Things have been a little slow around here this month in the food department. Not that I have cooked, it’s just that I haven’t been very inspired or impressed by anything I’ve made lately. I’ve been trying to drop a couple pounds and let’s be honest… a lot of times healthy food just tastes so darn… healthy. But that just means, when I finally do post something, you know it’s worth making! Like this soup!
I got this recipe from a newly acquired cookbook called “Paleo Slow Cooker Soups & Stews” by Amelia Simons. This is my first venture into the book and I’m happy to say it was a success. Tons of flavor and super easy to make. Now I actually made this on the stove top in a couple of hours, but the results should be very similar to the slow cooker method. The changes I made involved cooking the onions in a pot with the garlic and chicken, then adding the rest of the ingredients and simmering on low for an hour or so. I also used a bag of frozen cauliflower (thawed) to make the “rice.” I was going to get fresh stuff but it was $3 for a tiny head of cauliflower at the grocery store which I thought seemed ridiculously expensive. The last thing I would suggest is to go towards the low end on the chicken amount. The recipe calls for 2.5-3 pounds of chicken breasts and I used 2.5 lbs. This still seemed like a lot of chicken. I’d suggest closer to 2 pounds for a better ratio.
Anyway, after all was said and done, this was a very easy meal to throw together and healthy to boot! An excellent “healthy” meal that everyone will be happy to eat!
Ingredients
- 2½ to 3 pounds chicken breast, sliced into strips (I’d suggest only 2 pounds)
- 4 garlic cloves, minced
- 2 onions, chopped
- 1 (14 ounce) jar of roasted red peppers, chopped medium
- 1 (28 ounce) can diced tomatoes, undrained
- 1½ cups chicken broth
- 1½ tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 4 teaspoons cumin powder
- 2 teaspoons sea salt
- 2 teaspoons coarse black pepper
- 1 large head cauliflower
- 4 tablespoons fresh cilantro, chopped
Directions:
- Coat the slow cooker insert with coconut oil and turn it on HIGH while you get your ingredients ready.
- Place the chicken slices, garlic, onions, and peppers in the bottom of the slow cooker. Gently pour in the diced tomatoes and chicken broth.
- Add the chili powder, garlic powder, oregano, cumin, salt and pepper.
- Cover with the lid and turn the slow cooker down to LOW. Cook for 6 hours.
- Several minutes before you want to serve the soup, pulse the cauliflower in a food processor until you have the consistency of rice.
- Empty the cauliflower into a serving bowl and mix in the fresh cilantro.*
- When ready to serve, place some “rice” in the bottom of a soup bowl and cover with the chicken soup.
*I just mixed all my cauliflower and cilantro in with the soup to save cleaning an extra bowl.