Spicy Chicken Soup

Ingredients:

2 pounds of chicken breasts⠀

2 tbs olive oil

1 medium onion chopped ⠀

1 medium green bell pepper chopped⠀

1-2 jalapeños chopped (omit if you don’t like spice or deseed for less heat)⠀

4 cloves of garlic minced⠀

Juice of 1/2 lime ⠀

1-2 tbs of whole 30 taco seasoning(recipe below)⠀

1 tsp cumin⠀

1-2 tsp sea salt ⠀

1 28oz can of no salt added crushed tomatoes ⠀

2 cups of organic chicken stock or bone broth ⠀

1 tsp dried cilantro ⠀

Fresh avocado, jalapeño, and cilantro for garnish⠀

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Whole30 Taco Seasoning:⠀

2 tbs chili powder ⠀

1/4 tsp paprika⠀

2 tsp ground cumin ⠀

1 tsp dried oregano ⠀

1 1/2 tsp garlic powder⠀

1/2 onion powder⠀

1 tsp sea salt⠀

1 tsp black pepper ⠀

1/4 tsp chipotle chili powder ⠀

⠀

Directions:⠀

In a large soup pot add ghee and melt. Once ghee is melted add chicken breasts (I usually add a little salt and pepper on each side). Cooke chicken breasts for 5 minutes on each side to brown. Once chicken has cooked move to the side of the pot and add chopped onion, jalapeño, and green bell pepper. Allow pepper, jalapeño, and onion to sauté for roughly 5 minutes. Add taco seasoning, cumin, sea salt and mix into peppers and onions. Add garlic and cook for another 30 seconds. Add chicken stock and crushed tomatoes. Stir to incorporate. Bring soup to a boil. Cover and turn down to a simmer. Allow soup to simmer for 20 minutes. After 20 minutes remove chicken breasts and shred. Add chicken back to the pot. Add lime juice and cilantro and stir. Allow to cool for 5-10 more minutes. Serve hot and top with fresh cubes avocado, jalapeño slices, and cilantro. ⠀

Macros: ⠀

188 cal | 8g fat | 5g carbs | 29g protein