| 18 | 40 | 605 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 2 cup | Tortilla chips, plain, white corn, salted (or Homemade Rice Chips) |
| 1 tbsp | Coconut oil (or olive oil) |
| 1 medium | Yellow onion (diced) |
| 1 medium pepper(s) | Jalapeno pepper (seeded) |
| 3 clove(s) | Garlic (minced) |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 4 cup | Bone broth, Organic |
| 1 can (15oz) | Black beans, canned (drained and rinsed) |
| 2 cup shredded | Chicken, cooked |
| 1/2 whole lime(s) | Lime juice (fresh) |
| 1 tbsp | Chili powder |
| 2 tsp | Cumin |
| 2 tsp | Sea Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
| 1 tsp | Paprika, smoked |
| 1/2 tsp | Cayenne pepper |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 2 avocado(s) | Avocado (for serving) |
1. If you’re making the Rice Crisps just for this dish, cut into strips instead of triangles, before baking.
2. Heat oil in a large pot. Sauté onion and jalapeño for a few minutes. Add garlic and sauté. Add garlic and sauté another couple minutes.
3. Add broth, tomatoes, beans, chicken, lime, and spice. Bring to a boil then simmer for a few minutes. Season more, if needed.
4. Top with fresh cilantro, chunks of avocado and coconut yogurt. Top with fresh salsa, if you like.
| Meat | 1.0 |
| Meat Alternative | 0.6 |
| Vegetables | 3.2 |
