Ingredients

• 1 T. EVOO
• ½ cup Chopped onion
• 1 med. Poblano pepper, seeded and chopped
• 1 med. Yellow or red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• ½ tsp Salt
• 4 cup chicken bone broth (homemade is best)
• 1 can fire-roasted tomatoes, diced
• 2 tsp. Chili powder
• 3 cup shredded cooked chicken
• Chopped fresh cilantro
• Avocado
• Lime

Directions

• 1. Heat the EVOO in a large pot over medium-high heat. Add the onion, poblano pepper, bell pepper, garlic, and salt. Sauté until vegetables are slightly tender, 3-5 minutes.
• 2. Stir the broth, tomatoes, and chili powder into the pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken and heat through.
• 3. Serve with cilantro, avocado and lime

Photos