Cheechako Taco Pulled Chicken Soup

So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!

Ingredients:

2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)

1 medium onion, diced

1 large clove garlic, finely minced

1 cup celery, bite sized pieces

1 cup red pepper, bite sized pieces

1 cup yellow pepper, bite sized pieces

1 can diced tomato, no salt added

4 cups good homemade chicken stock or 1 carton no salt added chicken stock (900ml)

*1 chipotle in adobo sauce (photo below). This is optional.

1 cup sweet corn (also optional)

2 Tbsp Twisted Gourmet Cheechako Taco Blend 

1/2 cup coconut milk (more or less as desired)

1/2 cup cilantro stems & leaves

Juice of 1/2 lime

Method:

Place vegetables in the bottom of your slow cooker.

Place skinless chicken breasts on top of vegetables. Sprinkle with Twisted Gourmet Cheechako Taco Blend . Add *chipotle pepper if desired, and tomatoes and liquid from can. Pour in stock.

Set slow cooker to low heat and cook for 5-6 hours until vegetables are tender and chicken is cooked through.  Turn slow cooker to high.

Remove chicken breasts from the crock. On a plate or cutting board, shred the meat with two forks, watching carefully for small bones. Add the meat back to the slow cooker with coconut milk. Replace lid and continue to cook for another 15 minutes or so until everything is heated through again.

Add fresh lime juice and cilantro and serve with a wedge of lime. Enjoy!!

*  *I usually open this can and freeze all but what I need or store in a jar in the fridge. Sometimes I freeze individual peppers in an ice cube tray so it’s easy to pop one little chipotle into a recipe for punch.

 

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Twisted Thai Sweet Potato Soup

This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.

Ingredients:

2 medium sweet potato, peeled & cubed

1 small carrot, cubed

1/2 medium onion, chopped

1 clove garlic, minced

1 tsp fresh garlic, grated

1 Tbsp Coconut Oil

1 Tbsp Twisted Gourmet Twisted Thai Seasoning Blend

1 carton salt free chicken stock (900 ml) Substitute vegetable stock if preferred

1/2 can – 1 can of full fat coconut milk to taste

1 lime

2 tsp raw cane sugar

Method:

In a good sized stock pot or cast iron dutch oven, heat coconut oil over medium heat. Sauté  onion ’til it begins to soften. Add garlic and ginger, sauté another minute or two.

Add the Twisted Gourmet Twisted Thai blend seasoning to pan, stir to warm and release fragrance. Add sweet potato and carrot cubes, then add the stock.

Simmer for 20-30 minutes until vegetables are soft and cooked through. Remove from heat.

Using  an immersion blender, or carefully transfer hot soup into blender. Process until the soup is smooth. Add coconut milk – less or more, depending on your preference and dietary concerns, (though the fat in coconut milk is the good kind of fat). Juice the lime and add it along with the sugar. Blend again until all additions are well incorporated.

Serve garnished with coconut milk and lime or green onion. Enjoy!

 

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