Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

I love mushrooms, so I was very excited to see them getting so much attention in the Trim Healthy Mama Community last week! I felt inspired to create a recipe that would showcase their deliciousness (and convert my non-mushroom loving husband to the fungi-loving side!) This Dairy-free Mushroom & Chicken Soup did just that!

Mushrooms are rightly all the rage because they have the ability to absorb Vitamin D from the sun! According to the Trim Healthy Living EZine, letting your ‘shrooms soak in the rays for a few hours before use, can boost their Vitamin D level from 0 – 800! (A cold fridge completely eliminates their Vitamin D content). 

Isn’t that amazing?! God is such an awesome Creator. 

Ideally, you’ll want to put your mushrooms in direct sunlight to achieve this, but for us Northerners whose mushrooms may still freeze before they have time to absorb all that Vitamin D, letting them sun tan in a window is the next best thing. 

Now, about this  deliciously creamy l0w carb, gluten-free, dairy-free Mushroom & Chicken Soup!

You don’t need any special ingredients to make up a pot of this goodness! All you need:

Aside from their ability to be supercharged with Vitamin D, mushrooms are also amazing at absorbing other flavors, and the dried thyme and rosemary in this soup give it such wonderful flavor! I’m not a big fan of the taste of canned coconut milk by itself, but in this  Dairy-free Mushroom & Chicken Soup, all you get from it is pure creaminess. 

If you plan to freeze this Dairy-free Mushroom & Chicken Soup, I recommend doing so without the coconut milk added in. Make the rest of the soup as written, and then when you want to enjoy it, add the full-fat coconut milk as you heat it up. 

Yield: 6 servings

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Thyme, rosemary, and garlic bring a most wonderful flavor to this dairy-free Mushroom and Chicken Soup! A deliciously cozy hug on a cool, rainy day (or any other day, for that matter). THM: S. Keto. GF. DF.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1/3 cup butter (ghee or coconut oil if dairy-free)
  • 4 stalks of celery, finely chopped
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cups chopped mushrooms (I used Mini Bella mushrooms)
  • 4 cups chicken broth
  • 1 tsp mineral salt
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried rosemary
  • 1 can full-fat coconut milk

Instructions

  1. Melt butter (ghee or coconut oil, if dairy-free) in a large pot over medium heat. Add celery, onion, and garlic. Saute until soft. Add chopped chicken and cook until no longer pink. Add chopped mushrooms and cook for 3-4 more minutes. Pour in chicken broth and seasonings. Bring to a boil. Lower heat and simmer for half an hour. Stir in coconut milk.

Notes

You can use chicken breasts instead of thighs, if you wish.

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles look so impressive and complicated, but they’re actually super fun and easy to make – my 6 year old can do it! They’ve got loads of flavor, protein, and a non-starchy vegetable all wrapped up in one (literally), so you can either enjoy them as a complete meal, or serve them as a fancy side dish! 

Chicken & Bacon Asparagus Bundles are amazing reheated too, that is, if you have any leftovers. 

Watch how simple this beautiful Spring-inspired bundle comes together.

Steam asparagus spears.

Lay out 8 slices of deli chicken breast.

In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast.

Layer a slice of ham over each breast…

…followed by a piece of provolone cheese.

Lay 4 steamed asparagus spears in the center of each slice of cheese.

Roll up bundles.

Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.

Bake.

It doesn’t get any easier than that! I hope you enjoy these Chicken & Bacon Asparagus Bundles as much as we do!

Yield: 8 bundles

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles couldn't be easier to make, and they are as simple as they are impressive! A gluten-free, THM S, and Keto dish that can be served as a whole meal! No special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 32 asparagus spears
  • 8 slices deli chicken breast
  • 3 tbsp mayo
  • 1 tsp Dijon mustard
  • 8 slices deli ham
  • 8 slices provolone cheese
  • 8 slices of bacon
  • fresh ground black pepper

Instructions

  1. Preheat oven to 400 F.
  2. Fill a large pot with water. Bring to a rolling boil. Add asparagus spears and cook for 4 minutes. Drain spears, rinse in cold water and set aside.
  3. Layout 8 slices of chicken breast. In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast. Layer a slice of ham over each breast, followed by a piece of cheese. Lay 4 steamed asparagus spears in the center of each slice of cheese. Roll up bundles. Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.
  4. Bake at 400 F for 20 minutes.

Chicken Ranch Sandwich | THM: E

We’ve been enjoying this Chicken Ranch Sandwich for lunch so much lately, I thought it deserved it’s own blog post! 

You do not have to suffer through a boring, dry sandwich to stay in E mode! This Chicken Ranch Sandwich is so flavorful and moist, you won’t even miss the butter, cheese, and mayo.

Sometimes I add healthy fats to my hubby’s sandwich when he’s feeling a Crossover, but he usually prefers this Chicken Ranch Sandwich as an E! 

Two tablespoons of the Fuel Pull Pickle Juice Ranch Dressing is what makes this sandwich shine. It takes the place of butter and mayo and adds a perfect level of creaminess and tang to the crunch and milder flavors of cucumber and lettuce. 

Toasting the bread first gives you a sturdy structure on which to spread the Pickle Juice Ranch Dressing. It holds up wonderfully to the moisture, absorbing the flavor without becoming soggy or falling apart.

Layering on several slices of lean meat (I use 2 slices of smoked chicken breast, and one slice of deli black forest ham) also adds to the moisture and protein content. 

Add a little mustard, and a slice of tomato and you’ve got a lean sandwich “fit for a King” (my hubby’s words, not mine!). 

Since this Chicken Ranch Sandwich is an E, you can enjoy it on its own as a portable lunch option, pair it with an E soup (we love Spicy Sweet Potato Soup!), or serve it with a piece of fruit, such as an apple or an orange. 

Yield: 1 serving

Chicken Ranch Sandwich | THM: E

Chicken Ranch Sandwich | THM: E

This lean Chicken Ranch Sandwich is so full of flavor, you won't even miss the butter, mayo, or cheese! A wonderful, portable Trim Healthy Mama E lunch, perfect for serving with soup and fruit, if you desire.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 slices sprouted bread (or whole-grain sourdough)
  • 2 tbsp Pickle Juice Ranch Dressing
  • 2 slices deli chicken breast
  • 1 slice deli ham
  • 1 tsp mustard
  • lettuce or spinach leaves
  • cucumber slices
  • tomato slice (optional)

Instructions

  1. Toast slices of bread. Pour and spread Pickle Juice Ranch dressing on one slice. Top with chicken breast, ham, mustard, lettuce, cucumber, tomato, and second slice of bread. Cut in half and enjoy! Serve with carrot sticks, an E soup, or a fruit if desired.

Don’t miss our other favorite E sandwich! 

Ultimate E Sandwich

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! 

A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

I promised my favorite way to use the Pickle Juice Ranch Dressing I shared earlier this week…welp, this Chicken Bacon Ranch Salad is it!

You need 1 cup of it in this recipe, but if you prefer Rohnda’s Ranch Dressing, that works just as well here! It all depends on whether you want to keep your grams of fat in check (Pickle Juice Ranch Dressing is lighter, as far as calories go). 

Counting the Pickle Juice Ranch Dressing as 1 ingredient, this Chicken Bacon Ranch Salad only contains 5 of them!

  • Cooked chicken (breasts or thighs, it doesn’t matter)
  • Pickle Juice Ranch Dressing
  • Cooked and crumbled bacon
  • Grated cheddar
  • Freshly snipped chives 

Mix it altogether in a bowl and you’re done! 

I love this chicken salad in a lettuce wrap for the “crunch” and freshness factor, and it’s a great way to get in your greens. Or, if you want a more portable lunch, you can also fill a low-carb wrap (Mission wraps are my favorite brand!) with this Chicken Bacon Ranch Salad and enjoy it that way. 

Yield: 5 cups

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 cups cooked and cubed chicken
  • 1 cup Pickle Juice Ranch Dressing (or other on-plan ranch dressing)
  • 1 cup bacon crumbles
  • 1/2 cup grated cheddar
  • 1 tbsp freshly snipped chives

Instructions

  1. Add all ingredients to a bowl and stir to combine. Stir in an airtight container in the fridge for up to 3 days. Serve in lettuce wraps.

Chicken And Wild Rice Soup | THM: E, DF, GF

If you struggle with E meals, this Chicken and Wild Rice Soup is a deliciously easy way to get one in every day! Like oatmeal for breakfast, it’s an easy-peasy way of ensuring your body gets enough healthy, complex carbohydrates without compromising on heartiness or flavor. 

My friend Meagan inspired me to create this soup. More than once she has raved about the Creamy Chicken and Wild Rice soup in the Trim Healthy Mama Cookbook, but since my copy of the cookbook is almost always on loan to someone, I used what I had in the fridge to come up with another version!

This one has no special ingredients. You can even leave out the xanthan gum if you like, but it makes the broth a bit thicker (especially after it has sat a night in the fridge) and makes you think you’re enjoying a rich soup made with heavy cream!

In reality, if you use olive oil to saute your onions, this Chicken and Wild Rice Soup is dairy-free, gluten-free, nut-free, egg-free, soy-free…pretty much free of any allergen, but loaded with good veggies like:

  • onions
  • garlic
  • celery 
  • carrots
  • mushrooms (I didn’t include them in this recipe because my kids don’t care for them, but they would add a wonderful earthiness, if you so desire)

and lean protein from:

  • chicken breast
  • wild rice (this is the Wild Rice Blend I used)

To season the soup, I used:

The whole family enjoyed this Chicken and Wild Rice soup for lunch yesterday- even more than the chicken soup I normally make! And I’ve got enough left over for a couple easy E lunches this week. Served with sprouted bread and an apple (or other fruit), this is such a tasty to get milk-makin’ carbs (and energy!) into this nursing mama! 

I hope you enjoy it as much as we do!

Yield: 10 servings

Chicken

Chicken

This dairy-free, gluten-free, low-fat Chicken and Wild Rice Soup is a hearty and flavorful THM E recipe that doesn't require any special ingredients! A delicious lunch served with a slice of sprouted bread and some fruit.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 tbsp olive oil or butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3-4 stalks celery, chopped
  • 2-3 large carrots, chopped
  • 3 chicken breasts, cooked and cubed
  • 1 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1 tsp xanthan gum
  • 6 cups chicken broth
  • 1/2 cup wild rice

Instructions

  1. In a large soup pan, saute onion in olive oil or butter until soft. Add in garlic and cook for one more minute. Add in celery and carrots. Cook until soft. Stir in cubed chicken, thyme, parsley, salt, pepper, and xanthan gum until xanthan gum is dissolved. Pour in chicken broth. Bring to a boil and simmer for 15 minutes. Add wild rice. Cook for 40 minutes, stirring occasionally. Serve and enjoy!

Notes

Gluccomannan may be substituted for xanthan gum if desired.

This soup stores well for several days in the fridge, making easy lunches all week long!

Creamy Jalapeno Popper Chicken Thighs | THM: S

What’s creamy, saucy, cheesy, spicy and full of protein?

These Creamy Jalapeno Popper Chicken Thighs, that’s what!

Made without any special ingredients, this Trim Healthy Mama S main dish couldn’t be easier to prepare either. It contains very few carbs, is loaded with good fats and great flavor, and is compatible with low-carb, keto, and gluten-free diets, too.

I love it when a new recipe is received exceptionally well with my husband. His palate is the one I’m most interested in pleasing, and his reaction to these Creamy Jalapeno Popper Chicken Thighs did not disappoint!

He oohed and aahed over each mouthful, and when I asked if this was a good meal to introduce the plan to a would be Trim Healthy Man, he said, “Totally. This would get him hooked.”

My hubby enjoyed the leftovers the following day for his lunch and was every bit as pleased as the night before. It’s such a satisfying, flavorful meal: perfect for pairing with a low-carb vegetable side or salad.

Alternatively, you could cut up the chicken thighs into bite-sized pieces and use as a filling in a low-carb wrap with sour cream, lettuce, a bit of fresh tomato, and chopped up cucumber slices!

Yield: 4-6 servings

Creamy Jalapeno Popper Chicken Thighs | THM: S

Creamy Jalapeno Popper Chicken Thighs | THM: S

These Creamy Jalapeno Popper Chicken Thighs are creamy, saucy, cheesy, spicy, and full of protein! A majorly man-pleasing THM S main dish with no special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp butter or olive oil
  • 6-8 boneless, skinless chicken thighs
  • 2 tsp chili powder (decrease if you don't like strong spice)
  • 1 tsp cumin
  • 1/4 tsp mineral salt
  • 1/2 cup diced onion
  • 1/4 cup diced pickled jalapenos
  • 2 garlic cloves, minced
  • ground pepper, to taste
  • 1/2 cup chicken broth
  • 4 oz. cream cheese
  • 1 cup cheddar cheese
  • 1 cup fried and crumbled bacon

Instructions

  1. Melt butter in a large skillet or frying pan over medium heat. Add chicken thighs. Season with chili powder, cumin, and mineral salt. Fry chicken thighs on both sides until cooked through. Remove chicken from skillet and set aside.
  2. Add diced onion and jalapeno to meat drippings and cook for 5 minutes, or until onion is translucent. Add minced garlic. Cook for 1 minute longer. Sprinkle with black pepper to taste. Add in chicken broth and cream cheese. Cook and stir until smooth. Stir in cheddar cheese and bacon crumbles until cheese is melted. Return chicken thighs to pan and coat in sauce. Cover and simmer for 7-9 minutes. Serve and enjoy!

Looking for other great Trim Healthy Mama Chicken Thigh recipes? Try these favorites!

Chicken Thighs In Creamy Tomato Spinach Sauce (S)

Maple Mustard Bacon-Wrapped Chicken Thighs (S)

BBQ Chicken (S or FP)

Cajun-Rubbed Chicken Thighs (S)

Chicken Vegetable Curry | THM: S, GF, DF, Low-Carb

My husband had to travel across the ocean for work recently and fell in love with Indian food while he was away. So much so, that he insists on taking me out to an Indian restaurant on our next date! Can’t say I mind….

In the mean time, I thought I’d experiment with traditional Indian flavors at home, and this low-carb, dairy free, gluten-free, Trim Healthy Mama-friendly Chicken Vegetable Curry is a dish we both thoroughly enjoyed!

You can serve it “as is” for a wonderful S meal, pair it with 1/4 cup or less of brown rice or beans for an S Helper, or a full serving of brown rice or beans for a Crossover!

Made without any special ingredients, this Chicken Vegetable Curry is an extremely versatile recipes. You can adjust the amount of spice to your own liking, and add in whatever non-starchy vegetable you like. Peppers, a handful of chopped tomatoes, sprouts, green beans, and asparagus would all work well in this recipe, too.

Carrots are usually considered an E vegetable on the Trim Healthy Mama plan, but they can be used in a garnish amount in an S setting. This Chicken Vegetable Curry recipe only calls for one carrot, which works out to a garnish amount per serving. If you choose to serve this as a Crossover over brown rice or beans, you can add starchier vegetables like sweet potatoes and corn to your curry, too, and use as many carrots as you’d like.

Thai Canned Coconut Milk

The canned coconut milk should not be substituted with coconut milk or any other nut milk from a carton. You need the consistency of canned coconut milk for the right creaminess in your curry.

Yield: 6-8 servings

Chicken Vegetable Curry | THM: S

Chicken Vegetable Curry | THM: S

If you love Indian food, you will love this low-carb THM S Chicken Vegetable Curry that's also free of dairy and gluten! Creamy, flavorful, and no special ingredients required.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp coconut oil
  • 1 small onion, chopped
  • 1 small cauliflower, cut into florets
  • 1 carrot, chopped
  • 1 1/2 tbsp curry powder
  • 1/2 tsp mineral salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 4 cloves garlic, minced
  • 1-2 cups cooked chicken, cubed
  • 1 can coconut milk
  • 2 cups fresh baby spinach, chopped

Instructions

  1. In a large saucepan or skillet, melt coconut oil and saute onion, cauliflower, and carrot together with curry powder, mineral salt, ground pepper, and cayenne pepper. When vegetables are tender-crisp, add in garlic and cooked chicken, sauteing briefly. Pour in canned coconut milk and chopped spinach leaves. Cover and bring to a simmer. Enjoy!

Chicken Thighs In Creamy Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you’d order at a restaurant! It’s gluten-free, high in protein, and low in carbs.

Personally, I’m not a big fan of spinach, but wilted, in a sauce made of store-bought marinara, fresh garlic, basil and cream, it tastes absolutely incredible! The nice thing about wilting spinach in a sauce is that you can easily double your greens intake! Spinach shrinks a lot as it heats up, so you can consume more of the highly nutritious leaf without even realizing it.

Boneless skinless chicken thighs are the main protein source in this dish. Seared in butter with mineral salt and pepper first, and then smothered in the creamy tomato sauce and sprinkled with Mozzarella cheese, they stay tender and juicy.

This is an S meal, as it’s low in carbs and high in healthy fats. It can be served as a complete meal, or enjoy it over spaghetti squash, or even Dreamfields pasta if you’re into that.

Dreamfields Pasta

If you want to make a quick Crossover for your hubby or kids, it’s also wonderful with garlic bread made on sourdough or sprouted bread.

You don’t need any special ingredients to make this family-pleasing dish:

  • butter
  • chicken thighs (boneless, skinless)
  • mineral salt
  • ground black pepper
  • sugar-free Marinara or tomato sauce (I used Costco’s Kirkland Organic Marinara Sauce)
  • heavy cream
  • garlic
  • dried basil
  • finely grated mozzarella cheese

This recipe only serves 3-4 if it’s all you’re eating. You can stretch it much further when used as a Crossover with sprouted bread for the kids! Otherwise, I’d recommend doubling the recipe if you’re feeding more than 3 people (count on 2 chicken thighs for each adult serving).

Yield: 3-4 servings

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you'd order at a restaurant! It's gluten-free, high in protein, and low in carbs.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Tbsp butter
  • 6 boneless, skinless chicken thighs
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper
  • 1 cup sugar-free Marinara or tomato sauce
  • 2 garlic cloves
  • 1/2 tsp dried basil
  • 1/2 cup heavy cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 1/3 cup finely grated mozzarella cheese

Instructions

  1. Heat butter in a large frying pan or skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to melted butter to sear for 7-10 minutes on each side, or until cooked through. Remove from saucepan and reserve on a plate.
  2. Add tomato sauce, heavy cream, minced garlic, and dried basil to drippings in saucepan. Bring to a boil, stirring frequently. Simmer for several minutes on low heat. Add in fresh spinach. Stir until spinach wilts. Add cooked chicken back to the saucepan. Sprinkle mozzarella cheese on each piece of chicken. Serve once the cheese has melted.

Notes

This dish is a meal in itself, but you can also serve it over spaghetti squash, zoodles, or Dreamfields pasta.

If you'd like a Crossover meal, serve with garlic bread made with a loaf of sourdough or sprouted bread!

Chicken Tortilla Soup | THM: E

My 3 favorite ways to get in my E meals are oatmeal, shakes or smoothies, and soups. This Chicken Tortilla Soup is a wonderful E lunch or dinner that I can enjoy all week long. The recipe makes 6-8 servings and it’s so delicious and fresh tasting, I don’t tire from it.

Made without any special ingredients, Chicken Tortilla Soup is a fantastic way to get in your veggies! This soup contains:

  • red and yellow peppers
  • tomatoes
  • garlic
  • onion
  • corn

A squeeze of lime juice, fresh cilantro, and a few Mexican-inspired spices like cumin and chili powder add a very mild amount of heat to this soup. You could easily increase the spices since this soup is not hot at all (very kid-friendly!).

The only real source of protein here is the lean chicken breast, so I suggest pairing this soup with an E or FP shake or smoothie (the Key Lime Kefir Smoothie is a very complimentary flavor!) or a slice or two of sprouted or sourdough bread to keep you feeling full.

Baked corn chips are impossible to find locally where I live (you can get them online here), so I improvised with my tortilla topping and it turned out wonderfully!

I took a low-carb wrap (Joseph’s or Mission wraps are my favorite) and used a pizza cutter to slice the wrap into skinny strips. Then I fried them in a teaspoon of oil (I used butter, but olive oil works great, too) until they were crispy.

Yield: 6 servings

Chicken Tortilla Soup | THM: E

Chicken Tortilla Soup | THM: E

There is so much flavor packed into this Chicken Tortilla Soup! A Trim Healthy Mama E meal that you can serve with sprouted or sourdough bread for more protein, or pair with an FP shake or yogurt and berries for dessert.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 low-carb or sprouted wrap
  • 1 tsp olive oil
  • 3 boneless, skinless chicken breasts
  • 1 Tbsp butter or olive oil
  • 1 onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 red bell pepper, chopped
  • 1 yellow pepper, chopped
  • 1 28 oz. can diced tomatoes
  • 4 cups chicken broth
  • 1 cup corn kernels (fresh or frozen)
  • 1 Tbsp lime juice
  • fresh cilantro, chopped

Instructions

  1. Cut wrap into 1/4" strips. Heat a teaspoon of olive oil in a frying pan. Cook tortilla strips in oil over medium-high heat until crisp for approx. 2 minutes. Transfer to paper towels and set aside.
  2. Add butter, onion, garlic, cumin, and chili powder to a large saucepan. Cook over medium heat until onion is soft. Cut chicken into 1/4" strips, and add to onion mixture. Add in peppers. Cook until chicken is golden. Add in diced tomatoes and chicken broth. Bring to a boil. Reduce heat and simmer for 7 minutes. Add in corn. Cook for 2 more minutes. Stir in lime juice. Pour into bowls. Top with tortilla crisps and fresh cilantro before serving.

Notes

Leftovers can be frozen without the tortilla crips or stored in an air-tight container in the fridge.

Only have 5 minutes? Here’s an even faster version of this speedy soup!

5-Minute Tex-Mex Chicken Soup | THM: E

 

Cajun-Rubbed Chicken Thighs | THM: S

These Cajun-rubbed chicken thighs are one of the easiest, most affordable ways to enjoy a crispy-coated piece of chicken!

I first fell in love with Cajun-flavor during a mission trip to Louisiana/Mississippi to rebuild homes that were destroyed by Hurricane Katrina. Cajun and Jerk chicken were served everywhere and it was so good!

Cajun-rubbed chicken thighs are one of those “magical” dinners I pull out when I’m plum out of groceries. I can usually dig out a pack of chicken thighs from the freezer and the rest of this recipe is made from just olive oil, common herbs, and spices! No special ingredients necessary to enjoy some Creole goodness:

These Cajun-rubbed chicken thighs are a Trim Healthy Mama S protein source. Thighs are considered “dark” meat and aren’t as lean as chicken breasts. The best thing about enjoying chicken thighs in an S meal is that you’re free to enjoy that crisp, crusted, cracklin’ skin! My favorite part!

Cajun-rubbed chicken thighs have quite a kick to them, so they are well-paired with a milder, creamy side like Cheesy Cauliflower with Bacon….

….or Creamy & Crunchy Broccoli Salad.

Yield: 8-9 thighs

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs are an incredibly easy and affordable way to enjoy flavor-infused chicken with a crispy skin! A THM S.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 2 tsp mineral salt
  • 2 tsp freshly ground pepper
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/3 cup olive oil
  • 2.5 3 lbs bone-in, skin-on chicken thighs

Instructions

  1. Preheat oven to 400 F. Line a baking sheet with foil.
  2. In a small bowl, stir together herbs and spices with oil. Let sit for 5 minutes to thicken into a paste. Rub spice mixture all over chicken thighs. Arrange on prepared baking sheet. Roast thighs in oven at 400 F for 50 minutes - 1 hour. Let thighs rest 5 minutes before serving.

Notes

This rub is also delicious as a rub on grilled pork chops!