Chicken Tomatillo Stew

great soup on a cold day or when you need something spicy

15 minutes

12 minutes

Difficulty

This is our estimate based on online research.
Calories:	1631
Fat:	54 g
Carbohydrates:	294 g
Protein:	56 g
Calculated per serving.

by lynzcav

View original recipe

View other recipes by lynzcav

Serves: 6

Ingredients

1 - 2 Tbsp 1 - 2 Tbsp 1 - 2 Tbsp Organic Coconut Oil
2 pieces 2 pieces 2 pieces Poblano Pepper, chopped
2 whole 2 whole 2 whole Yellow Onion, chopped
2 whole 2 whole 2 whole Jalapeño, chopped
3 cloves 3 cloves 3 cloves Garlic, chopped
2 whole 2 whole 2 whole Red Bell Pepper, chopped
2 tsp 2 tsp 2 tsp Chipotle Powder
2 tsp 2 tsp 2 tsp Chili Powder
1 tsp 1 tsp 1 tsp Smoked Paprika
24 fl oz 24 fl oz 24 fl oz Tomatillo, drianed and chopped finely
2 lb 2 lb 2 lb Chicken Breast, shredded
4 cup 4 cup 4 cup free range Chicken Broth
1 Tbsp 1 Tbsp 1 Tbsp Cumin

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut oil over medium heat in large dutch over or pot
add ingredients up to and including the peppers and saute untill onions are translucent
add next ingredients up to tomatillos. Mix spices in until all incorporated
add tomatillos, chicken and broth
bring to a simmer and let cook for a hour or two. adjust spices as needed