NUTRITION

SERVINGS

INGREDIENTS

2 lb Chicken breast

2 tbsp Extra virgin olive oil

1 medium Yellow onion

2 medium Red bell peppers

2 medium Jalapeño peppers

4 cloves Garlic

1 tbsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Sea salt

0.5 tsp Black pepper

15 oz Canned diced tomatoes

6 cups Chicken bone broth

1 cup Full-fat coconut milk

1 whole Avocado

0.5 cup Fresh cilantro

2 medium Limes

PREPARATION

• 1

  In a large Dutch oven, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced onion, red bell peppers, and jalapeños, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, chili powder, ground cumin, smoked paprika, sea salt, and black pepper, cooking for one minute to bloom the spices.

• 4

  Pour in the chicken bone broth and diced tomatoes, then carefully submerge the whole chicken breasts into the liquid.

• 5

  Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the chicken is fully cooked.

• 6

  Remove the chicken breasts to a cutting board and shred them using two forks before returning the meat to the pot.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy texture and let it heat through for 2 minutes.

• 8

  Serve the soup hot, topped with fresh avocado slices, chopped cilantro, and a generous squeeze of lime juice.