My husband and I bond over Shark Tank. We fantasize about creating this amazing product as a hubby and wife duo that makes a multimillion dollar deal with the sharks. This usually happens in a groggy state of mind at 8:30 when we’ve finally gotten the kids down, so the ideas aren’t exactly flowing. I may never invent a product that will make me rich, but I do make a mean skinny fiesta chicken soup.
Our convos during Shark Tank are usually like,
“I thought about creating something exactly like that!!” -Mr. Physical Kitchness
“I wonder what Mark Cuban’s wife’s ring looks like…” -me
Deep thoughts. I guess it’s better than debating about who changed the last poopy diaper or reminding each other to set the auto brew on the coffee maker.
The conversation before our evening binge of Shark Tank was like, “grab his bib….napkin, napkin – quick!…did you feed the dog?…ummm yeah I made this from scratch!”
I am not sure why it was so hard to believe I (yes, the food blogger) made this soup from scratch. I mean, duh, I make everything from scratch. But I get it, sometimes we are so tired as parents that we forget what our spouse is good at, or even what their name is. This is why we need coffee. This is why it’s IMPERATIVE one of us remembers to set the auto brew. Also imperative – this paleo snickers coffee creamer. Priorities.
Skinny Fiesta Chicken Soup
This skinny fiesta chicken soup has all the makings of a winning “rotate-worthy” dinner. It’s the perfect way to warm up in the winter, or serve at a party watching the big game.
Unlike many broth-based tortilla soup recipes, this one has an extra ingredient to give that broth a thicker ‘wow’ factor. The variety of roasted peppers, jalapeños, slightly charred corn with juicy pieces of chicken combined beautifully with all those traditional Mexican spices. Just makes me want to dance thinking about it.
Ooo ooo ooo and I forgot to mention, this is a soup you can garnish the crap out of. I’m taking lots of cilantro, diced avocado, and a few tortilla chips if that floats your boat.
It’s the quintessential dinner to prep for Shark Tank and scheme big dreams. *Spoiler alert – I’m thinking of pitching my chicken and avocado broth. Mr. Wonderful would surely be a fan.
Time Saving Tips
Cook chicken breasts beforehand and store in the refrigerator to save on cook time. You can also use leftover shredded chicken if desired. Precut all vegetables and have spices measured and ready to go. For an extra dose of vitamins and minerals, use this bone broth recipe instead of store-bought broth!
- 3 chicken breasts
- 2 teaspoons olive oil
- 2 jalapeños
- 1 orange bell pepper
- 1½ cups frozen corn, thawed
- 3 cups chicken broth
- 1 avocado
- 2 tablespoons chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin powder
- ¾ teaspoon salt
- Optional garnishes: cilantro, tortilla chips
- Preheat oven to 400 degrees
- Place chicken breasts on a greased baking sheet and brush 2 teaspoons olive oil on the breasts, set a timer for 20 minutes, and place baking sheet into the oven
- Cut the jalapeño in half and remove the insides (specifically the seeds) with a spoon. If you like things with heat, keep a few seeds to add to the soup later
- Place the cut side of the jalapeños on a separate greased baking sheet
- Cut the bell pepper in half, remove the insides, and place on the baking sheet, cut side down
- Add the second baking sheet with the cut vegetables into the oven when there is 8 minutes left on the timer
- Pat dry the thawed corn
- Once the timer reaches 20 minutes, remove the chicken and veggies from the oven. Set the chicken aside
- Add the corn to the jalapeños and pepper baking sheet. Switch the oven to broil (on high)
- Place the vegetable baking sheet back into the oven to broil for roughly 5 minutes. Watch closely so the corn doesn't burn - you want char it slightly
- Meanwhile, cut the chicken into bite-sized pieces and place into a medium pot
- Cut the avocado in half. Pour the 3 cups chicken broth into a blender and add ½ of the avocado, chili powder, paprika, cumin, and salt. Blend until well combined
- Once the vegetables are finished broiling, peel the skin off the pepper and jalapeños (optional) and cut into small pieces
- Add the broth mixture to the pot of chicken and the vegetables
- Heat the soup on medium until warm and ready to serve
- Optional: dice the other half of the avocado and use to garnish the soup. Other garnishes can include fresh cilantro and/or tortilla chips