Southwest Chicken Soup

Prep Time: 15 min | Cook Time: 60 min | Yield: 8 servings

Portions: 1 protein, 1 vegetable, 1 fat

Ingredients

  • 1 tablespoon + 1 teaspoon coconut oil
  • 2 pounds boneless, skinless chicken breasts, chopped
  • 1 1/2 cups peeled and sliced carrots
  • 1 1/2 cups finely chopped celery
  • 1 1/2 cups finely chopped onion
  • 1 jalapeño chile pepper, seeded and finely chopped, wear plastic gloves when handling
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Celtic or pink Himalayan salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon dried oregano
  • 8 cups (2 quarts) Chicken Bone Broth
  • 1 can (14.5 ounces) diced tomatoes

Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook for about 8 minutes, or until no longer pink and the juices run clear.

Add the carrots, celery, onion, jalapeño pepper, and garlic. Simmer for about 5 minutes and add the chili powder, cumin, salt, black pepper, red pepper, and oregano, stirring well to blend the seasonings.

Add the broth and tomatoes and bring to a boil. Immediately reduce the heat to low and simmer for about 1 hour.

Note:
Serve with 1 avocado, chopped, and 1/3 cup chopped cilantro as a garnish.

Enjoy!