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2 chicken breasts-cut-up
4 chicken thighs-cut-up
1 tbsp fat (lard, butter, avocado or coconut oil)
3 celery stalks-chopped
3 carrots-chopped
1 yellow onion – chopped
2 Tbsp tomato paste
1 can diced tomatoes
2 tsp chilli powder
2 tsp cumin
6 garlic cloves
juice of 1 lime
4 cups broth (I used a combination of homemade bone broth and mineral broth)
1 can corn (optional)*
1 can black beans (optional)*
salt and pepper to taste

*If you use these items, note the pot may overflow. It is important for these to be organic and in BPA free cans. Rinse before including in the soup. Grains and legumes can be gut irritants for some conditions.


Raw goat milk cheddar for garnish (optional)
Avocado slices for garnish
Parsley chopped for garnish

In your largest pot, sauté the chicken in your preferred fat until cooked through. Add the onions and garlic until soft. Add the chili powder, cumin and tomato paste until chicken is coated. Add remainder of ingredients. Heat until boiling and then turn down to a simmer and cover. Simmer until carrots and celery are al dente.

Serve in bowls with toppings. Enjoy.