So far the weather has been rather mild for winter, but it seems to be taking a turn for the chillier side.  There is even snow in the forecast as I write this.  That is the perfect time to try some hot and yummy new soup recipes.  I am particularly found of these two.  I hope you will enjoy them too. First is Paleo Tomato Basil and Beef Soup from www.onceamonthmeals.com. Bonus! This recipe includes instructions for freezing and reheating as well.  Please note that the nutrition information for this one is based on 80 percent lean ground beef. So adjust according to what you use. The website has different numbers for their nutrition information so I would assume she used 90 or 95%.

The second one is Chicken Avocado Lime Soup, which I have brought to a 717 event before and it was very well received.  I don’t believe you will be disappointed.  The recipe is from www.cookingclassy.com. It is very light and refreshing, if a soup can be refreshing.  Lime seems to have the ability to make anything refreshing….take tequila for example. 🙂  I freeze this one as well.  Soup is great to have on hand in the freezer for a week that has gone haywire and food prep has gone out the window.  Just grab a serving and thaw.  It can be a real lifesaver. This recipe has some optional add ons and those are not included in the nutrition information.

Image resultPALEO TOMATO BASIL AND BEEF SOUP

Make It Now COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add diced tomatoes and coconut milk to a blender and blend until smooth.
  2. Heat a large stockpot over medium-high heat.
  3. Add coconut oil and saute onions until translucent.
  4. Add garlic and cook until fragrant.
  5. Pour in tomato/coconut milk mixture, salt and chicken broth. Bring to a boil.
  6. Reduce heat to simmer 10-15 minutes.
  7. Mix in fresh basil and cooked ground beef. Cook until heated through.

Freeze For Later COOKING DIRECTIONS

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Add diced tomatoes and coconut milk to a blender and blend until smooth.
  2. Heat a large stockpot over medium-high heat.
  3. Add coconut oil and saute onions until translucent.
  4. Add garlic and cook until fragrant.
  5. Pour in tomato/coconut milk mixture, salt and chicken broth. Bring to a boil.
  6. Reduce heat to simmer 10-15 minutes.
  7. Mix in fresh basil and cooked ground beef. Cook until heated through.
  8. Let cool.
  9. Divide mixture into indicated number of freezer bags. Label and freeze.

Freeze For Later SERVING DAY DIRECTIONS

These directions help you cook or reheat this meal AFTER it’s been frozen for when you are ready to eat it.

  1. Heat in microwave for 2 minutes.

4 servings: 509 calories, 35 g fat, 35 g protein, 15 g carbohydrates

   Chicken Avocado Lime Soup | Cooking Classy CHICKEN AVOCADO LIME SOUP

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: About 6 servings

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterey jack cheese, sour cream for serving (optional)

Directions

  • In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
  • *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
  • Recipe Source: adapted slightly from Mama Miss

6 servings: 273 calories, 15 g fat, 27 g protein, 9 grams carbohydrates