Whole30 Chicken Enchilada Soup... hearty, healthy, comforting and a one-pot wonder you’ll fall in love with! For extra flavor, I always use @kettleandfire organic chicken broth (it’s whole30 approved, made with all natural, organic ingredients, & pasture-raised chicken bones + it tastes GREAT and is very convenient and shelf stable to always have on hand to boost your soups this #soupseason! Stock up on @kettleandfire broths (linked in bio) + Use my code DEFINEDDISH for and extra 20% off! #kfpartner #kfcooking Spice Mix: 1 tbsp + 1 tsp chili powder 1/2 tsp. cumin 1/2 tsp. paprika 1 tsp garlic powder 1/2 tsp. onion powder 1/4 tsp dried oregano 1/4 tsp cayenne pepper FOR THE SOUP: 2 tbsp extra virgin olive oil 1 cup yellow onion finely diced 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 ghee 2 tbsp arrowroot flour 2 tbsp tomato paste 4 cups @kettleandfire chicken broth 1 can fire roasted diced tomatoes undrained 1 4oz can diced mild green chiles undrained 3 cups cooked shredded chicken (I use Rotisserie) combine all of the spice mixture and set aside.
 Heat oil in a pot over medium heat. Add the yellow onion + bell pepper, salt and pepper. Saute, stirring until tender, about 5 minutes.
 Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined. Add the spice mixture and the tomato paste and stir to combine.While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
 Add the diced tomatoes and green chiles. Stir to combine, bring to a boil.
Reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes. 
 Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
 Serve and enjoy! kettleandfire.com/defineddish