Ingredients
- 2 Tbsps avocado oil or olive oil
- 1 large onion, diced
- 4 fresh garlic cloves, minced
- 2 jalapeño peppers or red chilis, seeded and diced
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 4 cups chicken bone broth
- 1 x 15 oz fire-roasted diced tomatoes with juices
- 1 x 15 oz can black beans, rinsed & drained
- 4 cups shredded cooked chicken
- 2 fresh limes, juiced
- 1 x 6.8 oz can of coconut cream
- sea salt and freshly ground black pepper, to taste
- Optional toppings:
- corn tortilla chips or strips, crushed
- fresh cilantro leaves, chopped
- avocado slices
- lime wedges
- jalapeno slices
- crushed chili flakes
- sliced red chilis
Directions
- 1
Heat a large stock pot or a dutch oven over medium heat. Add the oil and saute your diced onion for 5 minutes, stirring occasionally.
- 2
Stir in the garlic, jalapeno/red chili, and all spices then continue to cook for a minute or so stirring constantly.
- 3
Add in the bone broth, tomatoes with juices, beans, and chicken.
- 4
Bring the soup to a boil, then reduce the heat and allow it to simmer for 15 minutes.
- 5
Once the time is up, stir in the fresh lime juice and coconut cream, and season with sea salt and freshly ground black pepper to your taste.
- 6
Serve the soup while hot with toppings of choice.
- 7
Enjoy!