This recipe is loaded with fiber, antioxidants, and protein while staying low carb (option to add rice if desired). It even works in my 10-day detox protocol if you skip the cheese. Bone broth is truly a daily staple in my food-as-medicine approach as it provides support for gut and connective tissue health while offering amino acids in an easy delivery.
Ingredients:
2 Tbsp olive oil
1 red onion, peeled and chopped
1 yellow bell pepper, stem and core removed, chopped
1 red bell pepper, stem and core removed, chopped
4 cloves of garlic, smashed, peeled and minced
2 tsp sea salt, plus more to taste
2 tsp cumin
2 tsp ancho chili powder
1 Tbsp chili powder
3 jars Nopalito FOND bone broth
2 jars chicken unflavored FOND bone broth
28 oz can organic diced San Marzano tomatoes
2 cans organic black beans rinsed
2 pan seared chicken breasts + 1 deboned rotisserie (or 2 rotisserie deboned), shredded
Toppings:
Chopped cabbage, thinly sliced
Cilantro, chopped
Jalapeño, sliced
Scallions, chopped
Avocado, cubed
Raw cheddar
Heat stock pot and add olive oil. Once oil comes to temperature add onion and bell peppers with a pinch of salt. Stir to coat in oil and place lid on pot to allow simmer. After 3-4 minutes add garlic stirring to combine along with seasonings and sea salt. Simmer another 3-4 minutes. Then add bone broth and bring soup to a simmer. Add tomatoes, beans, and chicken stirring to combine. Allow soup to simmer on low heat at least 20 minutes to let flavors meld. Top as desired!
