Chicken Enchilada Soup

Ingredients

• •2 tablespoons coconut oil
• •2 medium stalks celery, sliced
• •1 small yellow onion, chopped
• •1 small red
• •pepper, chopped
• •2 cloves garlic, minced
• •1 cup diced tomatoes
• •2 teaspoons ground cumin
• •1 teaspoon chili powder
• •½ teaspoon dried oregano
• •4 cups chicken broth
• •1 cup canned coconut milk
• •8 ounces cooked chicken thighs, chopped
• •2 tablespoons fresh lime juice
• •¼ cup fresh chopped cilantro

Preparation

1. 1Heat the oil in a saucepan over medium-high heat then add the celery, onion, peppers, and garlic, sauté for 4 to 5 minutes
2. 2Stir in the garlic and cook for a minute until fragrant
3. 3Add the tomatoes and spices then cook for 3 minutes, stirring often
4. 4Add the broth and bring the soup to a boil, then reduce heat and simmer for about 20 minutes
5. 5Stir in the coconut milk and simmer for another 20 minutes, then add the chicken
6. 6Cook until the chicken is heated through, then stir in