Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!

SAVE!!!
shop-and-save-webad-june2017

 Calendar of Events & Classes
bfc eventcalendar_06_june2017_webimage

Food For Thought Newsletter
bfc fft_june_2017-frontpage

 

fft-archive-info

Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!

More...

Frost Beer Works will be at the Co-op June 8th (3-5pm)

More...

Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipes: Paleo Chicken Tortilla Soup PDF Print E-mail

Adapted from LindaWagner.net
February 2015

Ingredients
2 large chicken breasts, skin removed and cut into 1/2 inch strips
1 28 oz. can of diced tomatoes
32 ounces organic chicken broth
1 sweet onion, diced
2 jalapeƱos, de-seeded and diced
2 cups of shredded carrots
2 cups chopped celery
1 bunch of cilantro, chopped fine
4 cloves of garlic, minced
2 Tbs tomato paste
1 tsp chili powder
1 tsp cumin
Sea salt & fresh cracked pepper to taste
olive oil
1-2 cups water

Directions
In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about 1/4 cup chicken broth. Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed. Then add all of your remaining ingredients and enough water to fill to the top of your pot. Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed. Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds. Top with avocado slices and fresh cilantro. Enjoy!