K, so I'm probably the worst when it comes to preparing my meals in advance and just being good about cooking at home and making it a part of my health routine.

I feel a little guilty saying that, because here I am creating health and fitness content for everyone, but I'm NOT great at it! I'm always on-the-go, grabbing something at a restaurant, or scrambling to make something easy with what I have on-hand at home (ahem, PB&J and avocado toast don't really get old).

A good health routine is truly 80% diet and 20% fitness. I'm pretty good about the fitness, but between my sweet tooth and busy schedule, my food...let's just say could be better.

ANYWHO, I finally took some time to go to Whole Foods Market with my girl, Karinn, for some much-needed grocery shopping. We decided to do a little Tex-Mex split: I made a Paleo Chicken Tortilla Soup, and she made some Vegan Sweet Potato Enchiladas. YUM!

I don't adhere to any diet, but I do try to eat "clean" when possible. I also try to buy top-quality, organic, quality meat when I do eat meat! Whole Foods Market has that covered with their organic chicken.

Now for what you guys are here for, THE RECIPE! *Heads up: I make my food spicy! If you don't like spice, take out the jalepenos and use less seasoning!

Ingredients:

1 brown onion, diced
1 tsp coconut oil
1 whole red bell pepper, diced
1/4 cup jalepenos (the kind you put on nachos...add more if you like spicy!)
3 cloves of garlic, diced
2 tsps dried oregano
2 tsps coriander seed
2 tsps ground cumin
1/2 tsp paprika
1 tsp butter
3 chicken breasts (I boiled mine, you can buy a pre-made chicken if easier for you)
2 1/2 cups kale
3 large diced tomatoes (or 400g)
5 cups chicken stock (1 whole container)
1-2 limes
1 tsp sea salt
Green onion to taste
1 avocado

Directions:

Heat a sauce pan with coconut oil and add onion and garlic. Brown for about a minute.
Add bell pepper, stir in, and cook for a minute.
Add jalapenos, garlic, oregano, coriander, cumin, and butter. Stir and combine with other ingredients.
Add cooked chicken, kale, tomatoes, chicken stock, salt and lime.
Bring it all to a boil, cook for 5 minutes!
Turn heat off and allow the soup to sit for 3 minutes.
Scoop into bowls and top with fresh avocado and green onion!

And voila! It's SO simple, y'all. I'm not one to get too fancy in the kitchen and like delicious, simple meals.

EXPERT TIP: Make your life a whole lot easier, throw everything in the crockpot on high for about 5 hours, set it, and forget it.

This post was in collaboration with Whole Foods Market!

If you make this recipe, post it to the gram and tag me @corischerer!

xo