Leftover Chicken Fajita Soup

Ingredients

• Leftovers from The Best Chicken Fajitas (roughly 3 chicken breasts, 3 bell peppers, and 2 onions worth of leftovers)
• 3 Tablespoons ghee or grass-fed butter. Or avocado oil
• 1 1/2 quarts chicken broth
• 1 15-ounce can diced tomatoes
• 1 4-ounce can of diced green chiles
• 2 teaspoons Chorizo Seasoning
• 1 teaspoon minced garlic
• Juice from 1 small orange
• Juice from 1 juicy lime
• 1 cup chopped fresh cilantro
• 1/2 teaspoon sea salt, to taste
• Avocado, for serving

Instructions

1. If you haven't already, chop the leftover chicken, bell peppers, and onions from your recent fajita night.
2. Heat the butter or oil in a large soup pot over medium heat. Add the fajita leftovers and cook until heated through.
3. Add the next seven ingredients. Bring the soup to a simmer and let it gently cook for about 15 minutes.
4. Ladle 3-4 cups of the soup into a blender pitcher and blend until smooth. Pour the blended soup back into the pot.
5. Stir in the cilantro and salt. Taste, and add more salt or lime if needed.
6. Serve with chopped avocado.

Notes

1. The Chorizo Seasoning is the same blend as you used if you made my chicken fajita recipe. It's a blend of common spices and is TOTALLY delicious.

For the chorizo seasoning:

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• 1/2-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

From my friend, Natalie Perry, of www.perrysplate.com