1 T. animal fat or butter
1 onion, diced (approximately 1 cup)
1/2 t. cumin
dash cayenne
1/2 t. chili powder
5 cups chicken stock
3 T. fresh cilantro, finely chopped
juice of 1/2 lime
pepper, to taste
Saute onion in butter in a small skillet, until onions are translucent. Stir in cumin, cayenne, chili powder, and saute an additional minute or two (I had to add a tablespoon of chicken stock to keep it from sticking).
Transfer seasoned onions to a small crock pot. Add chicken stock, fresh cilantro, lime juice, and pepper to taste. Simmer on high heat for 2-3 hours.
Salsa
6 Roma tomatoes
1/2 cup green bell pepper, diced
1/2 onion, diced
3 cloves garlic, minced
2 T. fresh cilantro, chopped
1 T. jalapeno, minced
2-3 T. lime juice
1/2 t. salt
Mix all ingredients. Cover and refrigerate while soup is cooking.
When close to serving your soup, make the "Rice" and "Chicken."
Cauliflower "Rice"
3 c. cauliflower pieces
3 T. butter
salt & pepper to taste
1/2 c. water for saucepan cook method
Cook cauliflower (steam or stove top method), until cauliflower is VERY soft (14-20 min). It should crumble easily. Drain water or remove from steamer. Add butter, salt, and pepper to taste. Dice fine. Set aside.
Chicken
3 c. COOKED chicken, diced or shredded
2 t. chili powder
1/4 t. cumin
2 t. onion powder
1/4 t. garlic powder
1 t. salt
1 T. paprika
Mix all ingredients in a saucepan just until warm (approximately 5-10 minutes). You may need to add a tablespoon of chicken stock or water to keep the chicken and spices from sticking to the pan.
Garnishments (optional)
2 c. shredded cheddar cheese
2-3 avocados, cubed
fresh cilantro, chopped
lime wedges
In individual bowls layer 1/2 c. cauliflower, 1/2 c. chicken, 1/3 c. salsa, 1/3 c. diced avocado (optional), 1/3 c. cheddar cheese (optional). Ladle 1 cup of soup over layers. Finish garnishing as desired. ENJOY!
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