Chicken Chili Verde Soup

Ingredients

• 1 package True Story Oven Roasted Chicken Breast, slightly shredded
• 1 tbsp olive oil
• 3 stalks celery, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tsp ground cumin
• ½ tsp ground coriander
• 2 tsp dried oregano
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 can (4 oz) green chilies, chopped
• ¼ cup salsa verde (paleo approved)
• 4 cups homemade chicken broth
• ¼ cup full fat coconut milk
• ½ lime, juiced
• chopped fresh cilantro, for serving
• salt, black pepper to taste

Directions

1. Heat olive oil in a large Dutch oven or heavy bottom pot with lid. Add garlic, onion and celery. Continue to cook until onion is soft.
2. Add chicken, spices, green chilis, salsa verde and chicken broth. Bring to a low simmer and cover. Continue to simmer for 45 minutes to an hour.
3. Stir in coconut milk and lime juice.
4. Ladle into bowls, season with salt and pepper and garnish with cilantro and extra lime.