For The Chicken:
2.5 lbs of organic free-range boneless, skinless chicken breasts or chicken thighs
1 Tbsp cumin
2 tsp cayenne pepper
2 tsp garlic powder
1 Tbsp coconut oil
Sea salt and freshly ground pepper, to taste
For The Soup:
2 Tbsp coconut oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeño, finely diced
4oz diced green chiles
1 14oz can of fire roasted tomatoes
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
32oz chicken bone broth
2 limes, juiced
1 handful of chopped cilantro to garnish
sliced avocado to garnish
Preheat oven to 375 degrees.
Place chicken on a parchment lined baking sheet. Rub with coconut oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
Bake for 20-30 minutes (depending on the thickness of the chicken). Once your chicken is done baking, use two fork to shred the chicken.
While your chicken is baking, get your soup ready.
Heat 2 Tbsp of coconut oil in a large pot over medium heat then add your minced garlic.
Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
Then add your shredded chicken and chicken stock to the pot.
Simmer on low heat for 30 minutes.
When your soup has simmered, add in your lime juice and a bit more salt and pepper.
Add your soup to a bowl and garnish with avocado slices and cilantro