Chicken “Faux-sole”

I love a light and fresh soup for Spring and here’s my take on a posole called “faux-sole”. You can make it There are a few different ways to enjoy it!  Add an extra cup of chicken and its perfect for Whole30.  If you’re in the mood for a grain – try it with instant polenta or cauliflower rice if you’re going grain free.  This is sumptuous and easy!  For me, blending it before you add the chicken, gives it this completely rich, deliciousness that you will want to eat by the spoonful.  It’s so lovely served with fresh toppings like cabbage, chopped onions, avocado chunks and radishes.  Perfection! 

For the soup

 2-3 dried arbol chilies (remove stems and seeds)
 2 Tbsp olive oil
 8 cups chicken broth
 1 onion, chopped
 6 garlic cloves, minced
 15 oz jarred or canned diced tomatoes
 1 bay leaf
 4 cups pulled chicken (recipe for Sizzling Chicken breasts below or use a storebought rotisserie chicken)
 2 Tbsp lime juice (the juice of about 1 large lime)


 2 avocados, diced (2)
 1 cup cabbage, shredded
 ¼ cup diced red onions
 1 bunch radishes, sliced 
 Parsley or cilantro
 Lime wedges

For the Polenta (or cauliflower rice, click here for recipe)

 ½ cup Instant Polenta 
 2 cups chicken stock
 1 Tbsp unsalted butter
 ½ tsp salt

Warm chicken stock on stove. 

Remove the stems and seeds from the arbol chilies.  Heat 2 olive oil in a Dutch oven over medium heat.  Cook the peppers until you hear them “pop”.  Remove the peppers from the pan, leaving the oil. 

Place the chilies and tomatoes in a Vitamix or blender and add 2 cups of the warm chicken stock.  Blend until smooth (about 2 minutes) and set aside. 

In a Dutch oven, over medium heat, cook the onions for about 8 minutes, until soft. Add the chopped garlic and cook for another 1 minutes.  (If the onions are getting too brown too fast, you can reduce heat slightly.)

Pour in the blended mixture, remaining chicken stock, and add the bay leaf. Simmer for 30 minutes. 

After simmering the soup for 30 minutes, add the shredded chicken and the lime juice.  Simmer for another 3 mintues. 

Make the polenta last. (Or cauliflower rice.)  In a medium saucepan, bring 2 cups chicken stock to a boil. 

Once the stock is boiling, stir in the polenta, butter and salt, stirring consistently until thick and creamy.  This should only take about 3 mintues. 

Spoon polenta/cauliflower rice into a bowl and ladle soup over it.  Then garnish with shredded cabbage, sliced avocado, onions, cilantro (or parsley), radish slices and lime wedges. 


Sizzling Everyday Roasted Chicken Breasts

 4 bone in, skin on chicken breasts
 3 tsp olive oil
 3 tsp salt
 2 tsp pepper
 2 tsp sumac (optional)

Preheat the oven to 375°F.  

Rub the chicken breasts very well with olive oil, making sure to get it in to every crevice. Then season with salt and pepper (and sumac if you’d like).  

Place on a parchment lined baking sheet and bake for about 35 minutes.  Remove from oven and baste with pan juices.  Return to the oven and cook for another 5 minutes so that the top gets golden brown.  If it’s not quite brown enough, baste again and turn up the heat.  Return to oven for another 5 minutes. 


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