Green Chili Chicken Stew

Adapted from TheCandidaDiet.com

  • 2 Tbsp. oil, such as olive or coconut
  • ½ medium zucchini, cut lengthwise, then into 1/2 inch slices
  • ½ medium yellow squash, cut lengthwise, then into 1/2 inch slices
  • 1 small coarsely chopped onion
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced (or 1/2 tsp powdered)
  • 4 cups (1 L) chicken broth
  • 8 oz. (224 g) cooked, shredded chicken (I use more)
  • ½ cup (68 g) chopped green chilies (roasted are best!)
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. lime juice
  • Avocado slices (optional)
  • Fresh cilantro (optional)
  • Lime wedges (optional)

DIRECTIONS

  1. In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
  3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.