I’m getting better at branching out and trying new Paleo recipes. For the first week of Paleo it was merely chicken and vegetables or chicken and fruit for lunch and dinner, a piece of fruit for snacks and eggs for breakfast.
I knew at some point I would start trying new recipes but I wanted to get a good grove of eating Paleo before I started. This weekend we saw a temporary drop in the temperatures, the perfect tease for fall. I spent a lazy Saturday at home and all I could think about was cooking Taco Soup.
The problem? It’s full of brans and they are a Paleo no-no.
So I came up with a Paleo-friendly version of chicken enchilada soup, made a quick trip to the grocery store and dinner was on the stove.
The best part? It was really, really good. I didn’t feel bad about going back for seconds and I even topped it with a little veggie cheese (promise, it tastes good).
3 large chicken breasts
1 cup fresh sweet corn
1 can organic diced tomatoes (I actually used some my grandmother canned for me, but you can find an organic brand at the store)
1/4 diced onion
1 small can organic salsa verde
1 can organic and all-natural enchilada sauce
2 cups chicken broth (I used the broth from the chicken I cooked)
sea salt and cracked black pepper
Cook and shred chicken breasts. Reserve 2 cups of chicken broth.
Add chicken back to the pot and cook with the onion for a few minutes over medium heat.
Add the remaining ingredients and simmer over low heat. I let mine simmer for about an hour for maximum flavor, but it doesn’t have to simmer that long.
Obviously this bends the rules of Paleo slightly but I think it’s completely okay and it didn’t set me back at all.