Slow Cooker Chicken Taco Soup

sofreshnsogreen.com

Faith Peggar

1 heaping tbsp avocado oil or grass-fed ghee

1 small sweet or yellow onion, peeled and diced

1 ½ pounds (about 1 package) organic boneless, skinless chicken thighs

1 heaping tbsp cumin

4 cloves garlic, minced (or sub for 2 tsp garlic powder)

2 tsp onion powder

1 tsp sea salt

1 tsp oregano

1 tsp coriander

1 tsp paprika

½ tsp chili powder

black pepper to taste

1 14.5 oz can fire-roasted diced tomatoes (or mild if preferred)

1 15 oz can great northern beans or black beans (leave out if making keto/paleo)

1 4 oz can diced green chilis

1 to 2 cups bone broth (use less if you like a thicker, creamier texture, more if you like extra brothy)

1 can full fat coconut milk

Topping options: fresh cilantro, lime juice, diced red onion, dairy-free cheddar cheese, coconut yogurt or a lactose-free sour cream

Directions at sofreshnsogreen.com

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