I read through many of my favorite blogs. Which always adds excitement and motivation after a very long day working on reports and never-ending spreadsheets. I also had a fresh bunch of cilantro and wanted to make something new. Of course with it being cloudy, rainy and cold…feel of comfort food, but healthy was on my mind.
We love soups! Well, let me rephrase that: We love homemade healthy soups. Full of veggies, comforting and so filling.
I do enjoy making and eating chicken tortilla soup, however I wanted to take my palette further than that. Do not get me wrong… Tortilla soup is good. I was looking for more intense acidity, using my new obsession: miracle broth (recipe in prior post), and entire bunch of fresh cilantro and not let it overpower the entire recipe.
So here it is… Latest Culinary Creations
5-6 boneless, skinless organic chicken breasts
1 yellow organic onion
4 cloves fresh organic garlic -chopped
4T organic coconut oil
3 t or more of chipotle lime salt (recipe on post: Savory Salts )
4 chopped carrots
3 stalks of celery -chopped
2 cups of red lentils
2 cups cooked black beans
1 bunch of fresh chopped cilantro (organic if possible) save 1/3 cup for garnishing
2 t paprika
1 t cumin
1 freshly squeezed lime
1 lime cut in wedges for garnish
4-5 cups of miracle broth (previous post Miracle Brew Recipes)
1 fresh chopped vine tomato ( organic if possible)- for topping
Preheat oven to convection roast 400
Slice the chicken breasts down the middle to even out the thickness
Add 2 T of coconut oil to dutch oven ( liquify if needed)
Add sliced chicken breasts and sprinkle each side with flavored salt (about 2t)
Cover with lid and roast for 30 minutes
When finished remove with a fork pull out and let rest on a butcher block -it would continue to cook in the dutch oven
In the meantime:
In a stock/soup pan add remaining coconut oil and turn on medium high
Add chopped onions and sauté until they start caramelizing – stirring often
Add garlic and sauté for another 3-5 minutes
Add miracle broth, chopped carrots, chopped celery, paprika & lentils- heat should be medium high-stirring occasionally.
You do not want to to boil so keep an eye and reduce the heat right before that. keep it on a simmer as the lentil need to cook
While the broth is heating up roast jalapeños, peel and dice
Depending on the heat of them add two to begin. You can always the the third one on top for serving if you like more heat.
Crush cumin seeds until they are a powder fine mixture and add
Chop cilantro and save some full leaves for garnish
After the soup has cooked for at least 15-20 minutes and it is now simmering.
Add remaining ingredients:
Diced jalapeño, black beans, chopped cilantro & fresh lime juice.
Shred the cooled chicken in. You can also shred with two forks on your butcher block but best with your hands
Add remaining salt
Let simmer for another 15-20 minutes
In a soup bowl serve with garnishes: fresh sliced mozzarella & chopped tomatoes, fresh full leaves of cilantro & if more spice needed add diced jalapeños
Recipe by: beyond blyss / Tina Meade