apricots & walnuts | meals worth sharing

this soup is so incredibly basic, and has such rich and robust flavors. the key here is using whole, fresh ingredients. while i often suggest using left-over chicken or even store bought rotisserie in soups, this is one soup where cooking the chicken in the broth makes a world of difference. also, as they are a major ingredient in this soup, make sure to use fresh limes. if you don’t like too much spice in your food, rather than chopping the jalapeño, simply slice it in half and seed it thoroughly. add when indicated in the recipe, but remove just before adding the broth. enjoy!

ingredients

2 – 3 limes
2 bone-in, skin-on chicken breast halves
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbsp coconut oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
6 cups low-sodium chicken broth
1 1/2 tsp Mexican oregano
1 avocado, pitted, peeled and diced

directions

juice as many  limes as needed to measure 1/4 cup. season the chicken breasts with the 1 tsp salt and 1/2 tsp pepper. in a large saucepan or non-stick pot, warm the coconut oil over medium heat. gently add the chicken, skin side down, and cook until browned. remove chicken, then add the onion to the pan and sauté until translucent. add the garlic and jalapeño and sauté until fragrant. add the broth, lime juice and oregano, then return the chicken to the pan.

increase the heat to high and bring the liquid to a boil, skimming off any foam that may rise to the surface. once boiling, reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced, approximately 30 – 40 minutes.

transfer the chicken to a carving board, removing and discarding the skin and bones. shred the chicken into bite-size pieces, then gently stir the chicken back into the soup. add additional salt + pepper if necessary.

serve the soup warm with diced avocado as your garnish.

(recipe adapted from williams sonoma)

i love tortilla soup, and sometimes miss the hominy and black beans that comes in it. although, i don’t really miss the belly ache that comes with them. tortilla soup without tortillas, or beans, or hominy, may sound kind of lame, but trust me, it can still be good! green chiles and a home made broth add all the robust flavor you need. if you allow dairy in your diet, splurge a little on the shredded cheese, or use feta for a little extra oomph.

ingredients

1.5 lbs boneless skinless chicken breasts
2 tbsp coconut oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds removed for less spice)
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
2 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 14-oz can fire roasted diced tomatoes
juice of 2 limes
shredded cheese for serving (optional)
chopped cilantro and scallions for serving (optional)
1 diced avocado for serving (optional)

directions

bring a large pot of water to a boil over medium-high heat. add the chicken breasts and simmer for 20 minutes, until breasts are thoroughly cooked. drain, then chop chicken breasts into cubes.

heat the coconut over medium high heat in a dutch oven or very large pot. add the diced onion and jalapeno and cook for five minutes, until soft. add the garlic, cooking for an additional minute. add the chili powder and cumin and mix until well combined.

pour in the chicken stock and add the diced tomatoes, green chilies, diced cooked chicken and salt. bring to a boil. season with salt + pepper, plus lime juice. serve with chopped cilantro and/or scallions, avocado, and cheese. enjoy!