January is National Soup Month. Here's a recipe that is healthy, full of flavor, and will leave you feeling satisfied.


  • 3 tablespoons of oil of your choice, divided (I used olive oil)
  • 1 packet of fajita or taco seasoning (if you have these spices on hand, use a mix of ground cumin, chili powder, garlic powder and cayenne)
  • 1 large onion diced
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 1-2 Poblano peppers, diced
  • 2 quarts (8 cups) chicken stock
  • 1 28-ounce can of fire roasted tomatoes (if you can't find fire-roasted, just use regular canned tomoatoes)
  • Juice of 2 limes
  • 1 cup cilantro, chopped
  • avocado and fresh cilantro for garnish


  1. Preheat oven to 350 degrees.
  2. Place small amount of chicken stock in bottom of large baking pan. Place chicken breasts over chicken stock and pour one tablespoon of oil over all, coating well.
  3. Sprinkle fajita seasoning or taco seasoning.
  4. Cover with foil and bake until tender to be able to 'shred' chicken with a fork, probably about 2 or 2-1/2 hours. Check on it to make sure you don't dry it out.
  5. In a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, heat, then add in the onions. Cook until onions are translucent.
  6. Add in the garlic and peppers and saute until fragrant.
  7. Pour in chicken stock and fire roasted tomatoes and bring to a medium boil.
  8. Add the chicken, cilantro and lime juice.
  9. Add salt and pepper to taste.
  10. Serve hot and garnish with cilantro and diced avocado If you are not on the paleo diet, you can add tortilla strips or chips.

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