Recipe: Chicken Tomatillo Soup

If you can't tell by now, Adam and I love spicy food. Oh, and we love fall and the fact that it's completely acceptable to make soup at least once a week. This soup was the perfect blend of spiciness, flavor and it was so hearty. It's also from my new favorite paleo cookbook, Paleo Comfort Foods, and people... STOP everything and go get this book. It's amazing, my new favorite book. Okay, without further ado, the recipe.

Ingredients: 
2 tablespoons coconut oil
2 poblano peppers, chopped (our store didn't have them, so I used serrano)
2 yellow onions, chopped
2 jalapeños, chopped
2 cloves garlic, minced
2 green or red bell peppers, chopped (I used the dried bell peppers again)
2 teaspoons chipotle powder
2 teaspoons chili powder (leave this out if you don't love spice)
1 tablespoon cumin
2 teaspoons paprika
1 28-ounce can tomatillos, drained and chopped. I used fresh tomatillos, so if you prefer, use about 1 pound and half. (Take the husk off and dice)
2 pounds cooked chicken, shredded (I used one pack of chicken from costco)
4 cups chicken broth (I ended up using about 5 cups, I eyeballed it and thought it needed more liquid)
1 Avocado (we used it as a garnish, yumm)

How to make: 
Heat coconut oil over medium heat in a large pot.
Add ingredients up to the garlic and sauté until onions are translucent (about 3 minutes) (
Add next ingredients up to tomatillos (the spices)
Add tomatillos, chicken and broth.
Bring to a simmer and let cook for an hour or two. I covered the pot for the first hour and then took it off for the last 45 minutes.

I prepped all the veggies ahead of time and put them in a bowl until I (& the chicken) was ready. 

Tomatillos, pre-husking. PS the husks stink. 

All de-husked... is that a word? 

Roughly chopped, they should be the consistency of apples. 

Man, oh man. Wait to thank me when your house smells incredible. 

Dig in peeps. 

Here's a picture of the book, in case the link isn't enough....