Recipes > Lunch/Dinner Recipes > Jules' Chicken Chili Verde
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To make chicken broth :
I took a whole chicken (rinsed and removed giblets and neck) and placed in large stock pot. Covered completely with water and added some onions, one jalapeno (coarsely chopped) and some cumin. Bring to a boil, then cut heat back to a simmer. Simmer several hours or overnight.
Strain the broth - reserving all the liquid - and discard any bones or skin from the chicken. Place shredded chicken in a bowl. It yielded about 2 pounds of cooked chicken (32 protein blocks).
The shredded chicken
For the soup:
1-2 T coconut oil
2-3 poblano peppers, chopped
2 yellow onions, chopped
1-2 jalapenos (or more to taste) chopped
2-3 green or red peppers (if you'd like)
I did some cubanelle yellow peppers as well
Chipotle powder
Chili powder
Cumin
Smoked paprika
+ Any other seasonings you'd like to add!
1-2 can tomatillos, drained and coarsely chopped
Shredded chicken from above
Enough chicken broth to fill pan
Heat coconut oil over medium heat in large dutch oven or pot. Add ingredients through the cubanelle peppers and saute until onions are translucent. Add next ingredients up to tomatillos. Mix spices in untill well-incorporated. The spices
Add tomatillos, chicken and broth.
Bring to a simmer and let cook for an hour or two. Taste and adjust seasonings to your liking.
Note: more jalapenos = heat! If you don't like your food with any kind of kick, avoid the jalapenos, go easy on the poblanos, and maybe just use extra bell peppers!
