The first time I made this recipe, I was still Zone-ing my paleo portions (at least in respect to the protein content), and I was amazed at how big a portion turned out to be. This soup is awesome on those cold winter days, and is one that does well simmering in the crock pot too.
If you have access to fresh tomatillos, use about 1½ pounds (¾ kg). Just be certain to remove the husks!
1–2 tablespoons coconut oil
2–3 poblano peppers, chopped
2 yellow onions, chopped
1–2 jalapeños (or more to taste) chopped
2 cloves garlic, minced
2–3 green or red peppers (optional)
1 cubanelle pepper (optional)
2 teaspoons chipotle powder
2 teaspoons chili powder
1 tablespoon cumin
2 teaspoons smoked paprika
1 24-ounce can tomatillos, drained and coarsely chopped
2 pounds (1 kg) cooked chicken, shredded
4 cups (1 L) chicken broth
- Heat coconut oil over medium heat in large Dutch oven or pot.
- Add ingredients up to and including the cubanelle peppers and sauté until onions are translucent.
- Add next ingredients up to tomatillos. Mix spices in until well-incorporated.
- Add tomatillos, chicken and broth.
- Bring to a simmer and let cook for an hour or two. Taste and adjust seasonings to your liking.
Ingredient Notes—More jalapeños = more heat! If you don’t like your food with any kind of kick, avoid the jalapeños, go easy on the poblanos, and maybe just use extra bell peppers. Tomatillos are part of the nightshade family, so if you are struggling with some autoimmune issues, your best bet is to steer clear of this particular dish.
Variations—You can use pork (this recipe is especially tasty with smoked pulled pork!) instead of chicken, and add or detract as many vegetables as you like.
