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Forgot the coconut oil, but it is all stuff we have in our fridges |
Tex Mex Soup
1 onion yellow diced
1 teaspoon coconut oil
1/2 large red pepper (if small pepper use all of it)
1 Tablespoon Jalapenos
2 Tablespoons diced garlic
1 teaspoon dried oregano (this is dried oregano from my garden last summer)
1 teaspoon ground coriander seed
1 teaspoon ground cumin
1 Tablespoon butter or ghee (we use ghee)
2 large diced chicken breast
2 cups torn kale leaves
400 grams canned tomatoes
3 cups chicken broth
Zest and juice of one lime
Toppings:
You cut up avocado for Paleo topping, but if that isn't important to you try sour cream or broken up gluten free chips.
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Sautéing up the veggies |
Heat medium saucepan with coconut oil added the diced onions and peppers still for a minute or so. Add jalapenos, garlic, oregano, coriander seed, cumin and ghee. Stir for another minute. Now add chicken, kale, diced tomatoes, chick stock and lime zest and juice. You can salt if needed, but I don't find it is. Bring everything to boil and then cook on high heat for about 8 minutes. Serve with toppings as desired. Enjoy!
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So Yummy! |
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