Green Chile Chicken Soup Recipe

6

Ingredients

4 cups seasoned, roasted or grilled chicken, shredded or cubed
8 green chiles, roasted, peeled and chopped (or two small cans)
64 oz low sodium chicken broth
3-4 cloves garlic, minced
2 T. Mexican oregano
1 1/2 T. green chili powder
1 1/2 T. ground cumin
2 t. smoked paprika
1-2 t. crushed red pepper flakes (optional)
3-4 T. chopped fresh cilantro (plus extra for garnish)
12-14 mini carrots, sliced thinly
4 green onions, chopped
salt and pepper to taste
Juice of one lime
1 T. Kuzo root (Paleo) or cornstarch mixed with 2 T. cold water (this may be omitted if you don't want to thicken it)
1/4 cup coconut milk (Paleo) or regular milk
Chopped avocado for garnish

Preparation

Step 1

In a large pot, heat broth, carrots, garlic, and seasonings over medium heat and bring to a boil. Let boil for 10 minutes and then add green onion, green chilis, cilantro, lime juice, and chicken. Boil another 20-30 minutes. Add milk and kuzo root (or other starch) if you want it to be thicker. Bring back to a boil and let cook a bit longer until it thickens.

Serve with avocado and cilatro garnish.