Chicken Chili Soup (Paleo)

3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.

Spicy Citrus Shrimp (Paleo)

Ingredients:
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil

Directions:
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.