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Pepper Chicken Chowder

2 large organic, free-range chicken breasts grilled and shredded
1/4 c. extra-virgin olive oil
1 tsp. cumin
1/2 tsp thyme
3 c. baby carrots (diced in half)
1 poblano pepper diced
1/3 bunch of chopped cilantro
4 cloves garlic minced
1 onion diced
3 quarts organic, gluten-free chicken stock
Real Salt to taste
Real Garlic Salt to taste
black pepper to taste
1 c. organic heavy cream
1 Tbls. tapatio or other hot sauce (omit if you don’t want it too spicy)

Combine all ingredients and cook 20 minutes on low heat until carrots are softened. Combine 1 stick raw or organic butter and 1 c. gluten-free flour blend in a saucepan to make a roux (thickener) for your soup. Add 1/2 c. hot soup liquid to pan and mix BEFORE adding it all into the pot of soup. Continue cooking 5-10 minutes. Serve hot!

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