Tomatillo Green Chili

I love this perfectly paleo soup.  In fact, the recipe comes from Paleo Comfort Foods.  I tweaked quite a bit, mostly because I have so much salsa verde from last summer.

Actually, I used canned turkey, too.  My family has been canning turkey for as long as I remember, so it's nothing new or weird to me.  You can also use chicken breasts or turkey.

Start by sauteing an onion, a couple garlic cloves, a poblano pepper, and a couple de-veined and de-seeded jalapenos.

 To that I added 2 pints (4 cups) of salsa verde.

 And next, 1 quart (4 cups) cooked, shredded chicken or turkey breast.  Plus spices.

Garnish with green onions and some cilantro.

Tomatillo Green Chili (adapted from this book)


Ingredients

• 1 onion
• 1 poblano pepper
• 2 jalapeno peppers, de-veined and de-seeded
• 2 garlic cloves
• 4 c. salsa verde
• 4 c. cooked, shredded turkey breast
• broth, if needed
• 1 tbs cumin
• salt and pepper

Instructions
1.  Chop up the onions, peppers, and garlic.  Saute them over medium heat with a high-heat oil (coconut oil preferred).
2.  Add the salsa verde, turkey and spices.
3.  If needed, add some chicken broth to thin the soup out a little bit.
4.  Simmer over medium heat for 15-20 minutes.

This soup is a tangy green twist on traditional chili - very tasty.