Southwest Chicken Soup

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Servings: 4 Prep: 20 min Cook: 100 min Dairy Free GAPS Gluten Free Low Carb Paleo Freezable Immersion Blender OUR FAVORITES Oven Added about 1 month ago Updated about 1 month ago

Ingredients

2 onions 3 carrots 4 poblano peppers 3 stalks celery 1 head garlic 1 jalapeño pepper 10 ounces cherry tomatoes 2 tablespoons extra virgin olive oil, or bacon fat 1 tablespoon cumin 1 tablespoon ground coriander ¾ teaspoon sea salt, plus more for seasoning chicken ½ teaspoon ground black pepper, plus more for seasoning 4 cups chicken broth 1 pound cooked chicken 1 bunch cilantro 2 avocados 1 lime

Instructions

1. Preheat oven to 400F.

2. Peel and coarsely chop onions and carrots. Coarsely chop green chiles and celery ribs. Peel garlic and deseed and chop jalapeño.

3. Place onions, chiles, garlic, carrots, celery, tomatoes, and jalapeño in a shallow baking dish with oil or bacon fat.

4. Top with cumin, coriander, sea salt, and fresh ground black pepper.

5. Roast in the oven for about 45 minutes or until veggies begin to soften, tossing after 10 minutes to coat veggies in fat.

6. Add roasted veggies into a stockpot with the broth.

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

9. Season with additional salt and pepper to taste.

10. Wash and chop cilantro. Peel, pit, and dice avocado. Cut lime into wedges for garnish.

11. Ladle soup into shallow bowls and top with cilantro and avocado.

12. Serve with lime wedges.