Monday, June 25, 2012

Chicken Tortilla(less) Soup

I was in the mood for a soup this weekend. Not something canned, and nothing heavy with a cream base. Here's a hearty and healthy recipe the entire family is sure to love. Feel free to make tweaks along the way with desired spice levels. I left out the tortilla strips (in an effort to make it more healthy). Enjoy!


  • 2-3 pounds of chicken breasts
  • 2-3 teaspoons of taco seasoning
  • Few dashes of cumin and chiptole chili seasoning
  • Garlic Salt
  • 1 large onion
  • 5-6 garlic cloves
  • 2 jalapenos
  • 2 poblano peppers
  • 6-8 cups of chicken broth (I used gluten free, free range, low sodium)
  • 1 28oz can of fire roasted tomatoes (Specifically used Muir Glen)
  • 2 limes (juiced)
  • Fresh cilantro
  • Avocados
  1. Pull out your handy dandy crockpot
  2. Put your chicken in the bottom of the crockpot.
  3. Pour in your chicken broth
  4. Dice up onion, peppers, and garlic. Throw them into the crockpot
  5. Season it up! Add in taco teasoning, other spices. 
  6. Top with the fire roasted tomatoes. 
  7. Juice two limes and also had a handful of chopped cilantro on top.
  8. Cover and cook on low for 6-8 hours. 
  9. Serve in a bowl with some fresh cilantro and then chopped up avocado! (I promise this is way better and healthier then your favorite Mexican Restaurant soup!)
After 8 hours of cooking - the chicken is beautifully shredded
Adding some fresh cilantro on top! YUM

Wednesday, June 13, 2012

Spicy Shrimp Fajitas

  • 1 pound of peeled/de-veined shrimp
  • 2 green bell peppers
  • 1 sweet onion
  • 2 tomatoes
  • 1 avocado
  • Greek seasoning
  • Chili-Chipotle Seasoning
  • Packet of Taco Seasoning
  • Olive oil or Kerry Gold Butter
  • Gluten-free tortillas
  • Shredded cheese of choice
  1. Throw all your shrimp in a large tupperware container and throw in some chili-chipotle seasoning and 1/2 bag of small taco seasoning. Add more if you'd like them extra spicy.
  2. Put your shrimp in the fridge for a few hours to let them marinate in the seasoning
  3. In the mean time, slice up your bell peppers, tomato, avocado and onion. 
  4. Saute your onions and peppers in your cooking oil of choice until fragrant and more translucent.
  5. Remove your veggies from the pan and then add your shrimp. You should have enough leftover oil/butter to cook the shrimp in.
  6. Saute shrimp for about 2 minutes on each side (when they are pink they are done!)
  7. Add back in your veggies and remove from heat. 
  8. Grab a tortilla, spoon in your shrimp and veggies. Add tomato, avocado, cheese and any other topping you'd like. 
  9. Enjoy!