Chicken Tortilla-Less Soup

• 1 tablespoon coconut oil chee, or avocado oil
• 1 yellow onion
• 1/4 cup poblano peppers finely chopped
• 1 red pepper diced
• 3 cloves garlic minced
• 1 tablespoon Mexican seasoning
• 16 ounces diced tomatoes
• 4 ounces diced green chiles
• 4 cups chicken shredded, or beef
• 1/4 cup coconut milk canned
• 32 ounces organic chicken broth
• 2 cups kale chopped
• 1 sweet potato diced and roasted
• 1/4 cup chopped cilantro plus more for garnish
• 1 avocado sliced
• 1/2 lime juiced

1. Heat a large stockpot over medium heat for a few minutes and melt the ghee.
2. Once it has melted, add the onion to the pot and cook for several minutes until it has become soft and slightly browned.
3. Add poblano and red peppers and continue cooking until they become soft. Add in the garlic cloves and mix together for about 30 seconds, until fragrant. Add the Mexican seasoning and toss to coat throughout the mixture. Next, add in the diced tomatoes and green chiles, stirring frequently. After 3 minutes, the vegetables should all be cooked through and you can add in the shredded meat, stock and coconut milk.
4. Bring everything to a boil and turn the heat down to low and add the chopped kale. Let this sit and simmer for about 10 minutes.
5. Lastly, add in the sweet potato and cilantro. Give it a nice stir, and let the soup continue to simmer for another 5-10 minutes on low.
6. Turn off the heat. Serve with sliced avocado and more cilantro if you'd like. You can also squeeze some lime juice on top for an extra tangy kick!

coconut oil chee, yellow onion, poblano peppers, red pepper, garlic, seasoning, tomatoes, green chiles, chicken, coconut milk, chicken broth, sweet potato, cilantro, avocado, lime juiced

Taken from www.yummly.com/recipe/Chicken-Tortilla-less-Soup-1538080 (may not work)