Fall Chicken Soup Recipe
3 lbs organic boneless skinless chicken breasts chopped
2-3 TBSP ghee or butter
2-3 teaspoons taco seasoning (combination of cumin, chili powder, garlic powder and cayenne)
1 large shallot
6 garlic cloves
1 poblano pepper diced
8 cups organic, low sodium chicken broth (bonus points if you make and use your own bone broth)
2 cans of organic, fire roasted tomatoes
Juice of 3 limes
1/2 cup cilantro
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 head of kale ripped or chopped up
Avocado, limes and cilantro to garnish
In a large pot heat ghee or butter and then add garlic, onions and poblano pepper. Sauté until brown.
Add in chopped chicken and sauté until all edges begin to turn white.
Add in carrots and celery and continue to sauté
Once chicken is about 80% cooked, add in fajita spices along with tomatoes and chicken broth
Bring the whole thing to a boil stirring occasionally.
Add in cilantro, kale and juice of limes and let simmer for 5-10 minutes
Serve with fresh squeezed lime, cilantro and avocado.