Enchilada Soup

Dairy Free Version

Serves: 6
Cook & Prep Time - 45 minutes
Calories: 450/serving

Ingredients
1 T avocado oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green pepper, diced
1 medium zucchini, diced
2 T tomato paste
1 (14 oz) can diced tomatoes
4 cups chicken broth
1 (15 oz) can beans (I prefer black beans)
2 cups cooked shredded chicken (rotisserie, or 2 - 12.5 oz cans)
1 (13.5 oz) can coconut milk

Seasoning Mix
1 T chili powder
1 t cumin
1 t paprika
1 t oregano
1 t garlic powder
1 t onion powder
(Premix these prior to starting your recipe)

Directions
1) Saute veggies: Heat oil in a large pot. Add onion, peppers, and zucchini. Cook 5-7 minutes until softened.

2) Add garlic & tomato paste: Stir 30 seconds until fragrant.

3) Add seasonings and stir for one minute.

4) Stir in broth & tomatoes.

5) Simmer: Bring to a gentle boil, then simmer for 10 minutes.

6) Stir in beans and shredded chicken. Simmer another 5-7 minutes.

7) Add coconut milk for a creamy enchilada style finish.