Chicken Tomatillo Stew
great soup on a cold day or when you need something spicy
Ingredients
- 1 - 2 Tbsp 1 - 2 Tbsp 1 - 2 Tbsp Coconut Oil, Organic
- 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 Chicken Broth, free range
- 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
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