PALEO WHOLE30 CHICKEN CHILI RELLENO SOUP

This Paleo Whole30 Chicken Chili Relleno Soup is creamy, flavorful, and so delicious! A healthy gluten free, dairy free, and low FODMAP meal the whole family will love.

INGREDIENTS:

POTATO MIXTURE

1.5 pounds yukon gold potatoes (about 7), chopped

1/2 teaspoon salt

water to cover

1.5-2 cups almond milk

SOUP

5 Poblano peppers

1/2 cup chopped green onion

2 tablespoons garlic oil

1 teaspoon salt

4 cups broth or water*

1.5 pounds boneless skinless chicken

1 teaspoon oregano

INSTRUCTIONS

1. Roast the peppers. You can do this on a sheet tray under the broiler or in an air fryer. This should take around 10 minutes, depending on the method you're using. Turn peppers as needed so all sides are charred. As soon as they're done, place them in a large bowl and cover with plastic wrap. Let sit 10-15 minutes to let them steam. Peel the skins off, cut open and remove the seeds and stem. 
2. While you are cooking the peppers and letting them cool, make the potato mixture. In a small saucepan, add the potatoes, salt and enough water to just cover them. Heat over medium and bring to a boil, reduce heat to medium/low, cover and cook 10 minutes or until fork tender. Drain and add the almond milk. Start with 1 1/2 cups and add more if needed. Use an immersion blender and blend until smooth and creamy. Set aside until needed. 

For full instructions please visit: www.realfoodwithjessica.com

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