Serves: 4 

Ingredients:

Spice Mixture 
1 tbsp + 1 tsp chili powder
1/2 tsp cumin
1/2 tsp sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp cayenne pepper 

Soup 
2 tbsp extra virgin olive oil
1 cup diced yellow onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp ghe
2 tbsp arrowroot flour
2 tbsp tomato paste 
4 cups low-sodium chicken broth
1 (14.5) ounce can fire roasted diced tomatoes, undrained
1 (4) ounce can diced mild green chiles, undrained
3 cups cooked shredded chicken (check out my shredded chicken recipe!) 

For Serving 
4 radishes, thinly sliced and cut into matchsticks
1 cup iceberg lettuce, thinly sliced
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges 

Directions:  

• Combine all of spice mixture ingredients in a small bowl and set aside.
• Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper, and green bell pepper. Sauté and stir until the vegetables are tender (about 5 minutes). Season the vegetables with salt and pepper.
• Once the vegetables are tender, add in the ghee and let it melt. Sprinkle in the arrowroot flour and stir until well combined.
• Add tomato paste and spice mixture to the pot and stir to combine.  
• While stirring, slowly pour in chicken broth and use a spoon to scrape up the brown on the bottom of the pot.
• Add the green chiles and green chiles. Stir well and increase heat to a boil.
• Once boiling, reduce heat and stir in the shredded chicken. Leave uncovered, stirring occasionally, for 10 minutes.
• Remove from heat and serve in bowls.
   

Top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges. Add more salt if desired.

ENJOY!