But, THIS........... I ate a whole bowl of. No left overs.
This is my new favorite soup. Healthy, filling, with a little crunch from the fresh tortilla chips I made with a little bit of coconut oil (just to keep with the healthy theme).
I started out by roasting some veggies under the broiler in a cast iron pan.
One small red onion.
Two cloves of garlic.
One jalapeño (I did remove the seeds and veins).
And a poblano pepper (I only used half of one because I'm saving the other side for later, but one whole one is not going to hurt anything).
I roasted the peppers, garlic and onion for about 10 minutes, but monitor what you are doing so they don't burn.
Next up, roast some tomatillos!
I cut them up to quicken the time I needed for roasting. I'd say give them 8-10 minutes under your broiler.
Next throw all your veg into a blender.
Add the zest and juice of one lime.
Salt and pepper to your taste.
1/2 a cup of water.
A bunch of cilantro.
Blend the hell out of it until it reaches smooth consistency.
Then make some red sauce. I confess, I cheated. I bought some fresh made chunky salsa/pico and a small can of diced tomatoes. I blended them up to make a smooth red sauce.
Pour both of your sauces into one pot and add some chicken. I bought mine from the deli already roasted, cuz I'm lazy like that.
Next add your cabbage and some celery. I even include the celery leaves, cuz why not?
Add a little bit of cumin (or a lot, if that is your pref).
I also added some red pepper flakes for a little kick. And yes, I totally took this picture to show off my new cupcake tattoo. Deal with it :p
Finally, add about 4 cups of chicken broth, cover and simmer until the celery and cabbage are cooked. This should not take more than 30 to 45 minutes.
Seriously. Amazing.
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