Turkey Chili

ingredients
1 lb leftover turkey meat, white or dark
1 onion, diced
3 carrots, diced
2 stalks of celery, diced
1 red pepper, diced
1 green pepper, diced-I didn't add this, I despise green peppers
1 c corn
1, 32 oz can crushed tomatoes
1 can tomato paste
2 c chicken stock
1 1/2 T chili powder
1 T ground cumin
dash of cayenne pepper
salt and pepper to taste

In heavy soup pot heat 1 T grapeseed oil, add onion and a sprinkle of salt, cook until fragrant, 2-3 minutes.  Add carrots, celery, peppers, turkey and spices.  Mix well.  Add crushed tomatoes, tomato paste, and stock.  Stir until well combined and seasonings are throughout.  Add corn.  Bring to a boil for 5 minutes, simmer for 20.  Top with green onions. NON PALEO: tortilla chips, cheese, sour cream.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or if you are on twitter you can find my tweets here.

Easy Taco Soup

ingredients

1 jar chunky salsa, MILD

4 c. chicken stock

4 chicken breast, cooked and shredded

1 avocado, diced

fresh chopped cilantro

1 lime

In heavy saucepan combine salsa, chicken stock and chicken, simmer for 10 minutes.  Top with cilantro, avocado slices, and the juice of a lime.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Mamá Kelly’s Chicken Soup

inspired by According to Kelly

ingredients
shredded chicken (boil & shred your own or start with a rotisserie chicken)
chicken stock (reserve the water from boiling the chicken or use the canned variety)
2 roma tomatoes
1 onion, 1/2 chopped, 1/2 thinly sliced 
2 avocados, sliced
cilantro, roughly chopped

 Add shredded chicken to the chicken stock & boil until warmed.

 Saute thinly sliced onions and red pepper until tender

 Chop fresh tomatoes, onion, cilantro and avocado

Layer veggies in bowl, and cover with chicken stock and shredded chicken.

Top with avocado, onions, tomatoes, and cilantro.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Curried Butternut Squash Soup

ingredients

1, (2-3lb) butternut squash

extra virgin olive oil for roasting, plus 2 tsp

2 shallots, sliced

1 quart chicken stock

2 tsp. curry powder

Preheat the oven to 375 degrees F.

I shop at Harmons, and buy my squash cut, seeds removed, and cubed.  (time saving and cost effective) If you have to cut and clean your squash: Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell. 

In a large saucepan or Dutch oven with a lid, heat the 2 tsp oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes

 Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately. 

 

I served the Butternut Squash Soup over a grilled chicken breast, and topped it with crumbled bacon. 

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Spicy Chicken, Tomato and Corn Soup

ingredients

1 lb boneless, skinless, chicken breasts, cut into 1" pieces
1 green pepper, chopped
1 onion, chopped
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 can creamed corn
1 can stewed tomatoes
1 can green chilies (optional)

toppings
avocado
cilantro, chopped

in skillet, heat 1 tbs coconut oil & saute onion, green pepper until onions are clear, add chicken.  combine all ingredients and simmer together until chicken is done, stirring often.  

Just before serving top with 1/2 sliced avocado, and fresh cilantro.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.