and go okay so first thing I've done is I have four chicken breasts these are actually still frozen so they might take a bit longer to cook but I'm gonna put them in a pot and I cover them with just enough oil just to cover the top of them and then I'm gonna cook them on high heat for about 20 minutes you chicken is boiling away there on that pot I have 23 minutes left and so over here I have one tablespoon of olive oil and I've added in the two finely diced onions the three cloves garlic and the diced jalapeno and I'm gonna cook it down for about epic three minutes after about four minutes the onion is softened so now I'm gonna add in the spices so we have half a teaspoon of chipotle chili flakes 1/2 a teaspoon of smoked paprika and 1/2 teaspoons of cumin I'm just gonna add all that in let's turn around so it's looking good so next up I'm just adding in the canned tomatoes I'm gonna let this cook down for a full minutes before I add in the chicken stock and then I'm gonna leave it to simmer for about 7 minutes soup smells amazing so now that's boiling I'm adding in one and a half tablespoons of lemon juice and then I'm gonna add in the chopped red tomatoes and I'm just gonna continue to let this simmer so we have about 12 minutes left just let you cook and let the flavors really develop for the next 12 minutes my chicken is still boiling I'm gonna take them out now and test to see how close it is to being done but you really only need about five minutes to try the chicken out in so I'm just gonna cook for now some time so I'm taking one of the chicken breasts out I'm just gonna see if it's done obviously if you have pre-cut or precooked and shred chicken and you can definitely use that I don't let's see yeah see that is perfectly cooked so we're good to starch I've added all the chicken in it's looking nice and chunky I'm just gonna let this cook for another mirror to really just the longer that cook the better the flavor is gonna be and yeah I have four minutes left so loads time and then I'll be time to serve it up .
Video Description:
This Mexican Chicken Soup takes just 30 minutes to make and freezes really well. Its packed with shredded chicken, mexican spices, tomatoes and peppers. This recipe is Whole30, Paleo, Grain/Gluten Free, Dairy Free & SCD
Link to the recipe:
