So I started the Whole30 program last week to see if it'll help Cali's digestive issues. Our GI doctor mentioned that it could be me that's not breaking down the proteins before they reach my breast milk so we thought we'd give this a try. Ever since eliminating the problematic food groups, she hasn't had issues but I'm hoping to find out that it's my problem and not hers before introducing solids.
What this is really about is that I love Mexican food. Also, I'm really ready for Fall. So I'm hoping that if I pretend that it's cooler weather, the seasons will take my lead and head that way.
Wishful thinking but it can't hurt.
So I made this Mexican soup. Normally I put black beans and corn in my Mexican tortilla soup but since I can't have those, I improvised.
The average person probably wants to cut this recipe in half. I made a ton because between T and I both eating on it all week, we need large amounts.
Whatever you decide to do, I hope you enjoy it as much as we have.
2 whole chickens
4 sweet potatoes
1 pint grape (or cherry) tomatoes
2 Bell Peppers (I used red)
1/2 bunch Cilantro
2 large Onion
use the following spices in equal parts to taste (I used roughly 1.5 tbs):
Crushed Red Pepper
Boil your whole chickens (about 30-40 minutes) and season to taste. I use extra garlic and cilantro for this.
While the chicken is boiling, dice your vegetables. Sauté onion and bell peppers in a pan and set aside.
Remove chickens and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes).
Peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.
Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Simmer on low for about 20 more minutes.
Dice some avocado and throw it on top if that's your kinda thing.
But really, who doesn't love avocados?
On a completely unrelated topic, here's my cute kid in sunglasses...