By Directions
In a large stock pot or soup pot heat the coconut oil over medium heat until melted.
Add the diced onions, bell peppers, jalapenos and saute until onions are translucent and fragrant.
Add in the shredded chicken and half of the drained beans.
Add the chicken stock, green chilis and all of the seasonings.
Bring to a boil then reduce heat to a simmer. Meanwhile in a food processor or blender, blend the remaining beans and diced garlic to create a thick paste. Add this to the soup and mix well. Add the fresh lime juice to the soup.
Continue simmering for up to 20 minutes for the flavors to come together.
Serve with a dollop of Greek yogurt and avocado or cilantro.
Protein: 1.5 Fat: 0 Veg: 1 Fruit: 0
Ingredients
1.5 pounds cooked and shredded chicken breast (could use a rotisserie chicken in a pinch)
1 tbsp coconut oil
1 large sweet onion diced
1 large green bell pepper diced
1 jalepeno, seeded and diced
2 cloves of garlic diced
4-6 cups of chicken stock adjut liquid based on your desires.
2 cans(14.5 oz) of canellini beans (white), drained and rinsed
1 can (6.5 oz) of diced green chilis
2 tsp salt
1 tsp black pepper
1 tsp oregano
1/4 tsp red pepper flakes
juice of one lime
Greek yogurt to serve on top of the soup
