Recipe: Chicken Soup + Plantain Chips!

Thursday, January 26, 2017

First, I am SO pumped to tell you guys that I am an AUNT again! This makes me an Aunt x5! If that's not the coolest thing ever, I'm not sure what is. Now, I have 5 little babes to love on and buy gifts for and teach how to use snapchat. I've taught two, three more to go!

Speaking of snapchat, if I haven't told you once, I've told you 1000 times, you totally should follow me, because I love posting snaps of food and my pups. What is better than that. Two days ago, I teased today's recipe and showed you the steps of how-to-make this bomb soup. (kgrace01)

If you haven't noticed, I talk about the Denver weather a LOT. I know I shouldn't, I mean I chose to live in Denver, but man alive, can't a girl get some nice (no snow) weather once in a while. Yesterday, it was a high of 30 and people are rejoicing because it's supposed to be a balmy 53 degrees this weekend.  My parents grew up in MI, lived in CO and now have settled in Scottsdale, AZ, so when I complain to them, they always tell me I could move back to AZ, or tell me "That's Colorado for ya."

I know, I know, I'm a sucker for self-pity, but this girl needs a tan immediately. Pale is not a good color on me.

That was quite a sidetrack start to this post about delicious soup! I love crock pot chicken soup. I make it a lot and call it a lot of different names; chicken and green chili, chicken tomatillo soup, chicken tortilla soup, you name it, I've probably made the exact same thing but called it something different. That's why I thought I'd stick to something easy, chicken soup. Mmmm, noodle soup (name that Friends episode!)



This recipe is a combo of all those delicious soups I've made over the years. It's what I will now refer to as the kitchen sink chicken soup, meaning I used everything and anything I had in my fridge. This made us enough soup to eat for about 10 days, so night one, we had soup, night two, I bought paleo tortillas and we had tacos and then day three I took the leftovers to lunch!

I don't know about you but this type of soup calls for tortilla chips. But, when you're eating paleo, that is not an option. Hence, the plantain chips! Before we moved, we lived by this cuban restaurant that served the most amazing plantain chips I've ever eaten. Man, oh man, they were good. So, I tried to replicate them. Theirs were better, but mine are paleo. That my friend is compromise.

Recipe time! For this recipe, when I say diced, I mean a good sized diced. This recipe involves 8 hours in a crock-pot so if they are too tiny, they lose their stuff. Think nickle/quarter sized diced, not dime sized. Oh, when you broil the plantain chips, keep a good eye on them. Mine got nice and crispy, crispy enough that the fire alarm went off. Weeps.

Ingredients:
  • 3 chicken breasts
  • 2 red bell peppers, diced
  • 1 onion, diced
  • 1 jalapeno, diced (leave the seeds if you want the spice)
  • 3 cups chicken broth
  • 2 garlic cloves, minced
  • 1 (big) jar of diced green chilis
  • 1/3 cup chopped cilantro
  • juice of 1 lime (or 2) 
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper (leave out if less spice) 
How to Make: 
  1. Put everything in the crock pot. 
  2. Low = 8 hours; high = 4 hours. 
  3. Shred chicken. Top with goodies, Enjoy!
  4. I topped ours with the avocado crema I made Monday! 


Ingredients for Plantain Chips
  • 2 green plantains
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon each, salt and pepper
  • 1 tablespoon olive oil
How to Make: 
  1. Preheat oven to 350 degrees
  2. Peel the plantains. I say this like it's easy. They are much harder to peel than bananas. I ended up taking a small knife and peeling them that way. 
  3. Slice super thin! The thinner, the crisper. 
  4. In a small bowl, combine your spices. 
  5. In another bowl, place plantains and mix with olive oil. The first time I made these I doubled the oil. Way too much, way too slimy. 
  6. Pour the spices over, combine. 
  7. Line a baking sheet with parchment paper and spread out the plantains in a thin layer. 
  8. Cook for 8 minutes, flip and another 8 minutes. 
  9. Because I love burnt edges, I broiled them for about 5 minutes to get them crispy! Make sure to keep an eye out or else you'll turn the fire alarm on like I did. 
  10. Enjoy! 




I hope you guys love this soup and that winter goes quickly for you. We are almost done with January, so hope and summer is coming!

Happy Thursday friends. You do not want to miss tomorrow post -  a behind the scenes look at blogger life. It's exciting, swear. 

Wanna pin this beauty for later? I got the perfect one for ya. 


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9 comments:

  1. Chicken soup and plantain? Yes please! Those look so good!

    Belle | www.OneAwesomeMomma.com

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  2. This sounds SO good! I could eat soup for every meal, I love it. And yay for being an aunt again!!

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  3. Congrats on being an aunt again!!
    That chicken soup looks absolutely amazing! I'm starving now!

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  4. Kimberly @ Berly's KitchenJanuary 26, 2017 at 7:26 PM

    My family thinks homemade chicken noodle soup is the BEST!! Tastes so much better than canned. I can't recall that we've ever made plantain chips, but I keep seeing recipes for them. Maybe we should give them a try! :)

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  5. OMG Plantain chips... why I never thought of making them?! I used to have them in my garden during my year living in the Indian Ocean, now in Central Europe it's a bit more difficult to find them but this post made me want to go out and find them :D

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  6. Those plantain chips look so delicious! And I love homemade soup. It all looks so yummy!

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  7. OMG Noodle soup and plantain chip are some of my favorite things! I've made noodle soup but never plantain chips. They sound so easy so I gotta try them out!!

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  8. This looks so yummy! I've been eating all kinds of soups lately. Happy Friday!

    Liz
    Www.lizzieinlace.com

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen

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