Ingredients
2 lbs of chicken (cooked and shredded or uncooked chopped tenders and breasts)
32 oz/1 carton of Chicken bone broth (or chicken broth)
28 oz of diced tomatos
4 oz can of green chiles
4-6 garlic cloves, minced
1 yellow bell pepper
1 orange bell pepper
3-4 celery stalks, chopped
2 carrots, chopped
1 large yellow onion chopped
2 bay leaves
1 tsp cumin
4 tsp taco seasoning, *optional
4 tsp Creole Seasoning, or to taste
1 tbsp Louisiana hot sauce or Cholula hot sauce
4 tbsp butter
4 slices of chopped or refrigerated and then ground bacon, fully cooked *optional
4 tbsp of coconut flour (to thicken the soup)
Avocado sliced, garnish *optional
Cilantro, chopped, garnish *optional
Instructions
Put everything except the coconut flour, avocado and cilantro into the crockpot on low and cook overnight or at least 8 hours.
To thicken soup: After at least 8 hours, put coconut flour in a small bowl with 1 ladle of broth from soup and whisk until it is a paste-like texture, then stir in another ladle of broth until smooth. Add this mixture back into crockpot and stir in until dissolved.
Taste and add Creole seasoning or any other seasoning to achieve your desired flavor.
Serve in a bowl and garnish with avocado and cilantro.
