Healthy Slow Cooker Chicken Taco Soup with Fire Roasted Veggies

October 27, 2017 Comments Off on Healthy Slow Cooker Chicken Taco Soup with Fire Roasted Veggies

Announcement time: this is the first recipe that I’ve posted on my blog that isn’t Whole30 or Paleo compliant (gasp!) HOWEVER, have no fear, Whole30/Paleo warriors: by leaving out the corn,  voila –  you have yourself a Paleo meal. Remove the tortillas & the corn and it’s Whole30!

 

I get a lot of questions from people asking why you can’t have things like corn & beans on the Whole30. The answer is simple: Whole30 is a month-long elimination program that requires you to systematically knock out certain food groups (like sugar, grains, dairy and legumes), not because they are unhealthy per se, but because they tend to have negative effects on certain people.  To add to this, many of these “problem” foods are so incredibly common that you can go your whole life eating them without realizing how they make you feel!  And aside from sapping your energy levels,  many of these foods have also been tied to skin issues, digestive ailments, chronic pain & more.  Thus, we circle back to Whole30’s elimination philosophy: cutting out entire groups, slowly re-introducing them to your diet, and taking note of what works & doesn’t work for your body.  Sort of like the biological equivalent of hitting the reset button and starting from scratch.

 

For me personally, legumes have been known to cause me digestive issues when eaten regularly.  And how did I figure this out??  By cutting them out via the Whole30!  It wasn’t until I started putting them back into my diet, after my 30 days of restrictions, that I noticed the negative effects they had on my body.

The Whole30 program made it easier for me to listen to my body and its interactions with food.  I can happily say that today I am much more conscious of food groups that disagree with my system, and with that, able to avoid them and the draining that they can cause.  After several years and multiple Whole30 cycles I have learned to eat more intuitively – even when it means having corn in my soup!

Healthy Slow Cooker Chicken Taco Soup with Fire Roasted Veggies

Ingredients

  • Spice Blend
  • 1/4 tsp smoke paprika
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Ingredients
  • 2 TBSP olive oil, split
  • 1 red bell pepper, diced
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 LB boneless skinless chicken breast
  • 1 Quart free-range chicken broth
  • 1(4oz) can diced green chiles
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 C. fire roasted corn
  • Optional Garnish
  • Avocado, Cilantro, Red Onion, Jalapeno, lime
  • Fried Tortillas
  • 1/4 C Avocado or coconut oil
  • 2 Siete Foods Grain Free Tortillas
  • Season with Salt, cumin & chili powder

Instructions

  • The first 3 steps are optional:
  • 1. In a small bowl, mix your all the spice ingredients.
  • 2. Heat 1 Tbsp of oil in a pan over medium heat. Add in onions and peppers. Cook about 3 minutes then add in the minced garlic & 1 TBSP of the spice mixture. Cook until fragrant, about 30 seconds. Remove contents from the pan & transfer to your crockpot.
  • 3. Add the additional 1 TBSP of oil to the pan. Season your chicken with remaining spice mixture. Brown the chicken in the pan, about 1 minute each side, then add to crockpot.
  • 4. Add the remaining ingredients to the crockpot, with the exception of the corn. If there is any remaining seasoning, add to the crockpot.
  • Cook on Low 6-8 hours or High 3-4.
  • 5. 15 minutes before serving: remove chicken from the crockpot & shred.
  • 6. While the chicken is outside of the crockpot, Use an emersion blender to Puree & blend the contents of the crockpot. Optional: transfer to blender & blend to combine. Blend until desired consistency, I like mine thick, so I do not leave any veggies unblended.
  • 7. Once the blending process has been completed add chicken back to crockpot. Add in the fire roasted corn & cook for an additional 15-30 minutes.
  • Serve with a wedge of lime, diced avocado, red onion, jalapeno & cilantro.
  • **For Fried Tortillas**
  • Slice Tortillas into strips
  • Heat 1/4 C in a medium pan over medium heat. Allow for oil to get very hot. Drop in a tortilla strip to test the heat. It should start sizzling.
  • In batches, drop the tortillas in to the pan. Cook about 30 seconds - 1 minutes per batch. Stirring 1 time.
  • Place cooked tortillas on a paper towel & season.
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