Paleo Mexican Chicken Soup

The rain has finally come!!!! Now let’s hope it stays around. Time for some soup!

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Ingredients:

  • 2 Tbsp coconut oil
  • 2 small onions, diced
  • 4 cloves of garlic, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 Tbsp fresh cilantro
  • 2 4oz cans organic green chilis
  • 4 cups chicken broth (organic or make your own)
  • 1/8 tsp white pepper (more if you like it spicy…be careful, this stuff if STRONG)
  • 2 cups shredded chicken (roasted chicken recipe: https://infertilitythouartaheartlessbitch.wordpress.com/2013/10/26/roast-chicken-and-root-vegetables/)
  • 1/4 cup coconut milk (optional)
  • fresh cilantro for garnish
  • avocado for garnish
  • sea salt to taste (depending on the saltiness of your broth, you may or may not need this)

Method:

  • In a skillet, saute the onion and garlic in the coconut oil for about ten minutes or until the onions are translucent.
  • Add the chilis, cumin, pepper, oregano, and chopped cilantro to the skillet and saute for 3 more minutes.
  • In a large pot, combine chicken broth with contents of the skillet.
  • Simmer for 30 minutes, covered.
  • Add chicken to the pot and simmer, covered for another 30 minutes.
  • Put the soup into individual bowls, add more white pepper to taste (if desired), and garnish with avocado and cilantro.
  • Enjoy!
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