Chicken-Chili Soup

This was the result of a list minute "throw it in a pot" moment of cooking. Turned out pretty well...tastes like chili, but completely SCD legal and bean-free (important in our house!) Feel free to adjust the spices up or down to dial in the chili flavor. If I was making it just for myself, I would have added more cayenne, but since a little man was sharing with me, I kept it mild.

1 tbsp olive oil
1 onion diced
2 large carrots diced
3 cloves garlic diced
1 bell pepper diced
1 large organic chicken breast, sliced very thin against the grain then diced
2/3 cup organic tomato puree
1 ½ tsp large grain sea salt
Pinch cayenne
1/8 tsp cumin
1/8 tsp coriander
Pinch cinnamon
Pinch pepper
Water
2 tbsp chopped fresh cilantro.

In a 2 quart cast iron pot, caramelize diced onion in the olive oil. Once caramelized, add diced carrots and sweat until just slightly tender. Add garlic and sauté 2 minutes. Add pepper, tomato, seasoning and add enough water to come 1 inch from bottom of pot. Bring to boil and reduce heat to simmer. Add chicken and cook 5 minutes (or until chicken is done). Add cilantro and simmer 5 more minutes.

Garlicky Tangy Grilled Veggies

2 Organic Zucchinis
2 Organic Yellow Summer Squash
2 Organic Bell Peppers (any color)
6 cloves garlic
1/3 organic onion
1/2 cup apple cider vinegar
1/4 cup extra light olive oil
1/4 cup water
1 tsp salt
1 tsp oregano

Slice squash lengthwise as thin as you can. Slice peppers in rings
Puree garlic, onion, salt, oregano and half of the vinegar into paste. Add remaining liquids and blend until smooth. Pour in large bowl over sliced veggies and marinate 15 min to 1 hour. Grill on high heat to the done-ness you like. Serves 4 adults who like veggies.