Green Chicken Chili Soup
Serves 410 mins prep15 mins cook
A quick and delicious green chili soup that is gluten-free and dairy-free, perfect for a cozy Sunday. It combines sautéed vegetables, shredded chicken, and spices, topped with avocado and tortilla strips. This meal is simple to prepare and comes together in less than 25 minutes.
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What you need
Instructions
1: Heat ghee over medium high, and add chopped onion, minced garlic, chopped celery, and chopped jalapeno. Sauté for about 5 minutes until softened. 2: Add salt, cumin, chili powder, oregano, paprika, and pepper. Mix together. 3: Add the juice of one lime, broth, and salsa verde. Bring to a boil, then reduce to medium. 4: Add shredded chicken and the can of pinto or white beans (or omit and use more veggies or cauliflower rice). Cook for another 10-15 minutes. 5: Taste, and optionally add coconut sugar to cut the spice. 6: Serve, topped with avocado, cilantro, jalapenos, chopped bell peppers, and crispy tortilla strips.View original recipe