4 chicken breasts, thawed
1 heaping Tbsp. chili powder
2 tsp. cumin
1 Tbsp. paprika
1/4-1/2 tsp. cayenne pepper (to taste)
1 Tbsp. parsley
1/2 tsp. pepper
1 tsp. salt
3 lime wedges
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 celery stalks, sliced thin
1 jalapeno, seeds removed, minced
4-6 garlic cloves, minced (to taste)
2, 32oz boxes gf chicken broth
2 cans diced tomatoes, (taco seasoned ones if possible)
1 small can green chili’s
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1/2 bunch of cilantro (about 1/2 cup chopped)
chili powder, cumin, paprika, salt and pepper, to taste
2 cups water
Preheat oven to 350 degrees.
Put all seasonings, chili powder, cumin, cayenne, paprika, parsley, pepper, salt and pepper. Cut chicken across the width to make two thin pieces. Then cut it into 1 inch strips. Place chicken in Ziploc bag. Squirt two lime wedges. Close bag and shake vigorously until all chicken is evenly coated.
Drizzle olive oil over the bottom of a baking sheet. Place chicken strips into pan. Squirt one lime wedge over the top of the chicken. Bake for 25 minutes or until chicken is cooked all the way through. Half way through baking, using a baster, baste the tops of the chicken with the juices in the pan, to keep chicken moist.
Heat up olive oil in a soup pan. Once oil is hot, turn heat to medium heat and add onion, peppers, and celery. Saute until soft, add minced garlic and jalapeno and stir for another minute or so. Add chicken broth, tomatoes, beans and cilantro. Simmer over low-medium heat.
Meanwhile, remove chicken from oven. Take the knife an rub the sharp edge against the chicken moving it backwards to sort of shred the chicken, instead of cubing it. Place shredded chicken in the pot. All the seasoning from the chicken, not only add flavor to the chicken, but will now season the soup. Pour the juices from the pan the chicken baked in into the soup for added flavor. Simmer for about 15 minutes. Taste the soup, and add more seasoning as necessary. I only needed to add about 1/2-1 tsp salt and a little fresh ground pepper and it was perfect! But taste it first and add spices caterting to your tastes of you and your family. Especially, if you have kids you don’t want it to be too hot. Add the last 2 cups of water and simmer over low heat for 30 minutes. Simple as that!
While the soup is simmering, prepare the garnishes.
Chopped Green Onions
Or if you have a ripe avocado, mash it up, add 2 lime wedges, and a little salt and mix.
Cheddar Cheese or Monterey Jack Cheese blend
Chopped Jalapenos (For those who like a kick)
Mama’s Home-Made Taco Chips (click here)