Since visiting my brother Rob in Houston, I have discovered a delicious genius – Tajin. Where has this spice been all my life? Sandra taught me to put it on avocado and fruits. Sometimes, I put it on my hands and lick it off, it is that good!
Well, today a friend of mine is a food blogger on a site called A Sweet Simple Life. She cooks gluten free. I LOVED her post so much, that I want to share the recipe because a simple adjustment makes this recipe Paleo. She used kidney beans. I am sure this soup is yummy without it. You could add any veggies you like, just cook the harder veggies slightly so they are soft in the soup. I think I might add spinach to this. I cannot wait to try this.
Tajin Chicken Chile
Olive Oil
1/4 purple onion, minced
3 garlic cloves, minced
2 tablespoons ground cumin
2 teaspoons chile powder
2 tablespoon tomato sauce (I like El Pato)
2 cups chicken broth
2 cups water
3 bay leaves
1 chicken breast
Salt
1/2 red bell pepper, diced
4 lime or lemon (and lime juice) wedges
Heat oil in a small stock pot. Add onions and garlic and let cook for a few minutes, until onions are just browned.Add chile, cumin, and tomato sauce. Stir into a thick pastes. Add broth and water. Bring to a boil.Add bay leaves and chicken breast. Simmer for 30 minutes. Remove cooked chicken and shred with a fork. Place back in pan. Add bell peppers. Let simmer for 10 more minutes.
Serve hot with a lime wedge.
Thanks Heather for a yummy inspiration. If you all get a chance, check out her blog. It is beautiful, and she has some wonderful recipes that with some slight adjustments, we can make it Paleo.
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