Mexican 3 Pepper Soup

Mexican 3 Pepper Soup

4 large Chicken Breast
32 oz Chicken Bone Broth
32 0z of water
1 tsp of Himalayan sea salt
1 can of diced tomatoes
3 Bell Peppers (I used yellow, red and green)
3 Pobalano Peppers
1 Hatch Chili Pepper
2 ozs of cream cheese
Taco mix season to your taste approx 2 to 3 Tabelspoons (recipe below)
1 tsp of Himalayan salt
1/2 cup of chopped cilantro
1 Jalapeno sliced



6  quart pot.  Pour bone broth, water, salt and uncooked chicken breast together,  Bring to a boil on high heat once it starts to boil turn down to med heat cover with a lid.  Roast Pobalano peppers in the oven under broiler with your Hatch Chili Pepper.  Turn peppers often to ensure not to burn them.  Once  peppers have been roasted slightly brown on all sides.  Remove from oven. Set aside and cool down. Take cooked chicken out of broth and shred with a fork or knife place back into broth.  Scrape off brown outer layer of cooled peppers.  Chop up roasted peppers with your bell peppers place in simmering chicken broth, add diced tomatoes, taco season, salt, cream cheese.  Simmer for about 30 minutes until peppers are tender. Serve with, sour cream, chopped cilantro, shredded cheese and sliced jalapeno's.  This is a family favorite of ours.

Taco Seasoning

HEALTHIFIED” TACO SEASONING

by Maria Emmerich

2 TBS chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
3 tsp ground cumin
2 tsp Celtic sea salt
2 tsp fresh ground black pepper

OPTIONAL: 2 tsp Swerve confectioners

In a bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Makes 20 servings.

NUTRITIONAL COMPARISON (per serving)
Store Bought Taco Seasoning = 20 calories, 4 carbs, 0 fiber
“Healthified” Taco Seasoning = 5 calories, 0.9 carbs, 0.4g fiber