Chicken Red Pepper Fajita Soup

   This is a great easy soup to make for lunch or dinner that has a ton of flavor.  You can mix in the ingredients you like the most I used red peppers and ground chicken, and top it with cilantro, lime and avocado. If you like spicy you can add chili peppers and jalepeños on top. I made this in the instantpot (if you don't have one, get one!), but you can also use a crockpot or large stove pot.

Tip: If you brown your meat first in the bottom of the instant pot on "sauteé setting", it gives the soup more flavor.

Healthy tip: Eating food with spice helps increase circulation which can boost immunity, keep you warm, and support metabolism.

Ingredients:

• 1 carton of chicken broth (organic) or bone broth
  
• 2 cups of baby carrots or cut up root veggies
• 3 large red bell peppers sliced
• 8 oz of organic ground chicken or ground turkey
• 1 tsp of chili powder, 1 tsp of garlic powder, 1 Tbsp avocado oil, 1 tsp sea salt
• 1 can of diced tomatoes or 1 cup of fresh garden cherry tomatoes
• Optional: 3 Tbsp of jalepeños, or 1 small can of green chilies.

Toppings:

• 2 small limes
  
• 1/2 cup of fresh cilantro (optional)
• 2 Tbsp of yogurt or sour cream
• 1 avocado cut into slices
• 1/2 cup of shredded pepper jack cheese  or cheddar

Recipe:

1. Add all ingredients into the instant pot.  Fill the empty carton of chicken broth with water and pour into the pot. Cook on "stew" setting for 25 minutes.  If you are using a crock pot, heat for at least 2 hours.  If you are using a large pot, heat on high until boil, cook for 5 minutes and then reduce on medium low for 30 minutes.
   

Serve your topping with the soup, feel free to add crumbles of tortilla chips for some crunch, delicious!