|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||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.