I absolutely LOVE soup. It’s hot, fast, filling, usually full of vegetables and very easy to transport to work in a jar. The added bonus of eating it at work/school (I’m a grad student/TA) is heating it up in the student lounge and letting the smell of my soup ruthlessly compete with the smells of Lean Cuisine, Hot Pockets, and Progresso soup. Judging by the comments I get, I’d say my soup is winning. Jonathan and I also like to eat it along side our OMG Feed Me Taco Salad for a paleo-friendly mexican food dinner.
For a less “mouth on fire” experience, omit the chipotle peppers in adobo sauce. For something more vegetarian, I hypothesize that you could use vegetable broth and omit the chicken. If anyone tries this, please let me know if it’s still tasty!
Chipotle Chicken Tomatillo Soup
By February 26, 2012Published:
- Yield: Pot-full (6 Servings)
- Prep: 20 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 20 mins
Inspired by Paleo Comfort Foods, this recipe is a spicier take on their chicken tomatillo stew. I personally love the kick the chipotle peppers in adobo sauce give to the chicken, but if you're not a capsaicin-ophile like myself, season your chicken with the alternative spices given in the recipe below.
- 2 lbs chicken
- 1/4 cup chipotle peppers in adobo sauce
- 2 tbsp avocado oil
- 2-3 poblano peppers chopped
- 1 large onion sweet or yellow
- 3 cloves garlic minced
- 2-3 green bell peppers chopped
- 2 tsp chipotle powder
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 28 oz can tomatillos crushed
- 4 cups chicken broth
- Start by preparing the chicken. I use chicken breasts, but feel free to use whatever part of the chicken your heart desires. Cut the raw chicken into smaller chunks and throw them into a bowl or ziplock bag along with the chipotle peppers and adobo sauce. I like to chop the chipotle peppers before mixing with the chicken. If just thinking about chipotle peppers in adobo sauce makes your face turn red and hands grasp for water, season the chicken with some salt, pepper and paprika instead.
- While the chicken sits in its spices, chop your poblano peppers, onion and bell peppers and mince your garlic.
- In a large Dutch oven (or pot), heat up 1 tbsp of avocado oil over medium heat. Throw in your chicken with chipotle peppers and adobo sauce, flipping the pieces over periodically until they are cooked through. When done, move the chicken and chilies to a plate.
- In the same Dutch oven (or pot), add another tbsp of oil and throw in the poblano peppers, onion, garlic, and bell peppers. Mix everything together, incorporating the leftovers of the adobo sauce into your veggies, and saute until the onions turn translucent.
- While the veggies are sauteing, shred your cooked chicken. I use a highly sophisticated two-fork system in which I pin down a piece of chicken with one fork, and claw the chicken to ribbons with my other fork pretending I'm a tiger. Feel free to choose a different method/animal, but note that tigers rule.
- When the veggies are ready, sprinkle in the spices. Mix the spices and veggies together to get everything nice and evenly distributed.
- Add the tomatillos, shredded chicken and broth. Mix well.
- Turn the heat up and bring to simmer. Once simmering, reduce heat and continue simmering for 1-2 hours. The longer the soup cooks, the more delicious it becomes!
Note: This recipe is crock pot friendly! After step 6, add everything into the crock pot, mix it together, turn it on and you'll have an amazing soup ready for you in a few hours.
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