Caldo de Pollo

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Servings: 4 Prep: 45 min Cook: 75 min Dairy Free GAPS Gluten Free Low Carb Paleo Entree Soup Freezable Homestyle Immersion Blender Oven Soup: Hot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Poblano Peppers, Jalapeño Pepper, Garlic, Cherry Tomatoes, Extra Virgin Olive Oil, Cumin, Ground Coriander, Cilantro, Avocados, Lime

Ingredients

2 onions

3 carrots

3 stalks celery ⚠

4 poblano peppers ⚠

1 jalapeño pepper ⚠

1 head garlic ⚠

1 pound cooked chicken

2 cups cherry tomatoes ⚠

1 tablespoon extra virgin olive oil, or fat of choice ⚠

1 ½ teaspoons cumin ⚠

1 ½ teaspoons ground coriander ⚠

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper, to taste

4 cups chicken broth

½ bunch cilantro ⚠

2 avocados ⚠

1 lime ⚠

Instructions

1. Preheat the oven to 400F.

2. Peel and coarsely chop onions, carrots, and celery. Coarsely chop poblano peppers and jalapeños. Deseed jalapeños. Peel the garlic and separate into cloves. Shred chicken.

3. Place onions, poblano peppers, garlic, carrots, celery, tomatoes, and jalapeños in a shallow baking dish with olive oil.

4. Top with cumin, coriander, and a generous sprinkling of sea salt and fresh ground black pepper.

5. Roast in the oven for about 45 minutes or until the veggies begin to soften.

6. Add the roasted veggies and broth to a stockpot.

7. Using an immersion blender, partially blend and thicken the soup. (If you don't have an immersion blender, use a standing blender to puree about half of the soup.)

8. Add the shredded chicken and continue cooking on low for 30 minutes to 1 hour to meld the flavors.

9. Meanwhile, wash and chop cilantro. Peel, pit, and dice avocado. Cut lime into wedges for garnish.

10. Ladle soup into shallow bowls and top with cilantro and avocado. Serve with lime wedges, salt, and pepper on the side.

11. If desired, soup can be frozen once cool and reheated for a later date.