Makes a VAT of soup. Use a big pot. Freeze leftovers if necessary.
Ingredients:
1 whole frozen chicken
2 T apple cider vinegar
3 x 24 g fajita seasoning packs
2 T coconut oil
1 yellow onion, finely diced
1 red onion, finely diced
24 white mushrooms, quartered
6 bell peppers, various colours, diced
2 x 540 ml canned romano beans (or pinto, black beans, etc…), drained and rinsed
1 796 ml can diced tomatoes
1 680 ml jar Neal Brothers Greens & Pepperoncini Tomato Sauce (or any unsweetened spicy tomato sauce)
1 lime, juiced
Instructions:
1. Place frozen chicken in a crockpot. Sprinkle 1 pack of fajita seasoning on the chicken. Add a little water to prevent it sticking to the bottom. Cook on high for 6-7 hours till meat is cooked and so tender it can be easily shredded.
2. Remove chicken from bones and set aside in the fridge. Return bones to crockpot with any drippings left from cooking the chicken, and fill crockpot 3/4 full of water, add apple cider vinegar. Cook on high for 12 hours. Add more water if necessary. Should make 4-6 cups of bone broth.
3. Drain broth into a large stock pot. This recipe makes a LOT of soup.
4. Saute onions in coconut oil. When translucent add mushrooms. If veggies start sticking to the pot add a little of the stock, and cook till mushrooms are slightly browned and soft.
5. Add the veggies to the chicken stock, then add diced tomatoes, tomato sauce, 2 packs of fajita seasoning, lime juice, and bell peppers. Bring to a boil, then turn down to low and simmer till peppers are softened but still al dente.
6. Add beans and shredded chicken and bring back up to a low simmer to heat. Remove from heat and serve hot.
Optional: top with grated cheese, sliced avocado, fresh cilantro, and tortilla chips
Plum Hill 