Paleo Friendly Chicken & Veggie Taco Stew

• 1 tbsp. olive oil
• 1 large white onion, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 jalapeño pepper, seeded and minced
• 2 poblano peppers, seeded and minced
• 1 tbsp. chopped garlic
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 2 tsp. ground coriander
• 1 tsp. salt
• 1 - 32 oz. box organic chicken stock
• 2 limes, juiced
• 4 medium zucchini, chopped
• 13 oz. shredded rotisserie chicken breast (about 4 cups)
• Avocado, for serving

Heat the oil in a pot over medium heat.  Add the onion, bell pepper, jalapeño, poblanos and garlic.  Sauté until soft and fragrant, about 5 minutes.  Add the spices and continue to cook for another minute, stirring continuously.  Stir in the chicken stock and lime juice and increase heat slightly to bring it to a simmer.

Once simmering, add the zucchini, allowing it to simmer for 20 minutes.  Stir in the rotisserie chicken and cilantro and continue to simmer another 5 minutes.   

Enjoy topped with chunks of avocado.  Yum!