Fajita Bone Broth Soup

Texas is currently experiencing a baby cold front which basically just means it's not miserably hot outside. Finally! Bring on the cozy fall soups!! And this Fajita Bone Broth Soup did not disappoint my overly joyed heart this week. This soup is fast, easy and full of flavor!  

-xo, Chels

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Ingredients: 

2 shredded chicken breasts* (cooked)

3 cups chicken bone broth (homemade or Bonafide Provisions if you don't roll that way)

1/2 cup purified water (optional)

1 zucchini diced

1 red bell pepper chopped

Avocado for topping

Dash of cayenne (I'm heavy handed with it)

1/2 tsp cumin

1 tsp minced garlic

1/2 tsp chili powder

1/4 tsp pink salt

Lots of black pepper (hardcore measuring)

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Instructions:

Simmer Bone broth over medium high until bubbles begin to form. 

If add the optional water, add now. (This gives the soup a more mild flavor if your prefer)

Lower temp to medium low.

Stir in chicken + spices.

Continue cooking over medium low for about 5-7 minutes or until everything is well combined.

Next, add in diced pepper and zucchini. Cook for another 2-3 minutes. 

Remove from the heat and top with avocado pieces! 

I usually then top with extra black pepper because I'm a feen like that. ;)

 

*To make this recipe EVEN EASIER- buy an unseasoned rotisserie chicken from the deli at your grocery store and shred. 

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