Slow Cooker Hatch Chile Chicken Soup
SLOW COOKER HATCH CHILE CHICKEN SOUP
FOOD AS MEDICINE
Hatch chiles are low in calories and rich in vitamins A, C and K and the phytonutrient capsaicin and are a great base for soups, stews and casseroles. The addition of bone broth to this soup provides glutamine to provide support for gut lining as well as connective tissue like hair, skin, nails and joints. The addition of cauliflower and kale provides detox supporting sulfur compounds to aid in excretion of toxins from the body.
1 yellow onion, diced
4 cloves garlic, minced
2 pounds pasture raised chicken breast and thighs, cut into cubes
1 16 oz jar hatch chilies
4 cups chicken bone broth
2 tsp ground cumin
1 tsp sea salt
1 head cauliflower, cut into florets,
1 bunch lacinato kale, cut into thin ribbons
1/4 cup fresh cilantro
1 avocado, cubed
1/4 cup pumpkin seeds
cultured sour cream or Greek yogurt, optional
Place the onions, garlic, and chicken in a slow cooker. Pour over the hatch chiles and bone broth and add the cumin and sea salt. Set on high and cook for 4 hours, until chicken is cooked through and tender. Shred the chicken with a fork, then add the cauliflower and kale and cook 1-2 hours longer with the lid cracked to allow sulfur compounds to escape, until vegetables are soft. Season to taste and serve with the cilantro, avocado, pumpkin seeds, a dollop of sour cream or yogurt and a squeeze of lime.
Makes 8 servings
Nutrition per serving (without toppings): 251 Calories, 11g Fat, 8g Carbs, 27g Protein
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