Cavemomma Southwest Chicken Chili

2011-07-23
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF

Precook chicken (or use leftovers). In a large dutch oven, place 1 tbsp olive oil and all veggies/onions/garlic and spices. Cook 10 min til onions are translucent. Add chicken and 6-8 Cups of cooking liquid. I usually use 4c broth (thats the size they come in) and 2-4 c. water. Cook on medium low for 30-40 min. Add squirt of lemon and lime juice and sprinkle some cilantro, add green onions to top of each bowl and serve hot. YUM!
(Pictured with Cannelini beans. After going Paleo, I omitted these:))

Ingredients

  • 3 Med. Poblano chiles (stemmed, seeded, chopped)
  • 2 Med. jalepeno peppers, chopped
  • One whole yellow onion, chopped
  • 3 lb boneless, skinless chickenbreast, cooked and cut into cubes, 2 ribs of celery, chopped
  • 1 large Leek, white only, chopped
  • 6 Cloves of garlic, passed through press
  • 2 Tbsp ground cumin, 2 Tbsp oregano, lemon and lime juice
  • 2 Tbsp dried basil, 1 tsp rosemary, cilantro
  • 1 Tbsp EVOO (extra virgin olive oil), salt, pepper
  • 8c. gluten free organic low sodium chicken stock (you can use water.)

Method


Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Strawberry-Caprese_Bowl_1_Square

    Strawberry Caprese Bowl

  • IMAG0957_1

    Nut Free Banana Waffles

  • paleonutsberries

    Paleo Honey Nut Berries

  • img_0325

    Ginger Garlic Meatballs with Dipping Sauce

  • IMG_3893

    Marinated Grilled Striped Bass

Recipe Comments

Comment (1)

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow