Paleo Mexican Soup

• 2 whole chickens
• 4 sweet potatoes
• 1 pint grape (or cherry) tomatoes
• 2 Bell Peppers (I used red)
• 1/2 bunch Cilantro
• 2 large Onion
• Avocados (optional)
• use the following spices in equal parts to taste (I used roughly 1.5 tbs):
• Onion Salt
• Garlic Powder
• Curry
• Crushed Red Pepper
• Dried Cilantro

1. Boil your whole chickens (about 30-40 minutes) and season to taste. I use extra garlic and cilantro for this.
2. While the chicken is boiling, dice your vegetables. Saute onion and bell peppers in a pan and set aside.
3. Remove chickens and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes).
4. Peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.
5. Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Simmer on low for about 20 more minutes.
6. Dice some avocado and throw it on top if that's your kinda thing

chickens, sweet potatoes, grape, bell peppers, cilantro, onion, avocados, onion salt, garlic, curry, red pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/paleo-mexican-soup-52972621 (may not work)