• 3 Med. Poblano chiles (stemmed, seeded, chopped)
  • 2 Med. jalepeno peppers, chopped
  • One whole yellow onion, chopped
  • 3 lb free range organicĀ  boneless, skinless chicken breast, cooked and cut into cubes, 2 ribs of celery, chopped
  • 1 large Leek, white only, chopped
  • 6 Cloves of garlic, passed through press
  • 2 Tbsp ground cumin, 2 Tbsp oregano, lemon and lime juice
  • 2 Tbsp dried basil, 1 tsp rosemary, cilantro
  • 1 Tbsp EVOO (extra virgin olive oil), salt, pepper
  • 8c. gluten free organic low sodium chicken stock (you can use water.)

Preparation

Precook chicken (or use leftovers).

In a large dutch oven, place 1 tbsp olive oil and all veggies/onions/garlic and spices. Cook 10 min til onions are translucent.

Add chicken and 6-8 Cups of cooking liquid. I usually use 4c broth (thats the size they come in) and 2-4 c. water.

Cook on medium low for 30-40 min. Add squirt of lemon and lime juice and sprinkle some cilantro, add green onions to top of each bowl and serve hot. YUM!

(Pictured with Cannelini beans. After going Paleo, I omitted these:))

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