Mexican Chicken Chili "Best of the Bone" - A Healthy Fiesta

Posted by Doctor Lucas on Jul 01, 2017

Best of the Bone Mexican Chicken Chili dish

Try this fun and delicious "Best of the Bone" Mexican Chicken Chili (or use beef or try 'meat free'). You'll impress family, friends and your tongue. And you can do it for less than $4 a serving. Using marrow and collagen-rich grass-fed Best of the Bone this soup is extremely beneficial for your gut, skin and waist-line and especially your taste buds.

An easy and healthy soup with chicken and mexican spices.

INGREDIENTS

2 cups of chicken broth
3 cups of water
4 heaping tablespoons of Best of the Bone original
1/3 kg (3/4 pound) of cooked shredded chicken
1 can of corn kernels (GMO and organic) or try two fresh ears of roasted corn, cut corn from the ear.
1 - large can of organic black beans, rinsed and drained
2 cans fire roasted diced tomatoes with juice
4 cloves of minced garlic
Cilantro
Lime wedge.
1 large onion, diced (red or white onions)
1 large red capsicum (bell pepper), sliced
2 tablespoons of olive oil (or substitute with two spoons of grass-fed butter)
2 teaspoons of ground cumin
2 teaspoons of chili powder
1 teaspoon of garlic powder
½ tsp ground black pepper
Salt to taste
1 jalapeno pepper, finely chopped (optional)
1-2 teaspoon of Tabasco sauce or Hot salsa (optional)

INSTRUCTIONS

Place a soup pot over medium heat and add olive oil/butter. Add onions, green pepper, red pepper, garlic, jalapenos and cook until just tender.
Next add Best of the Bone, chicken broth, water, tomatoes, and red pepper; cook about 15 minutes or until veggies are tender.
Add cooked chicken, corn, black beans, cumin, pepper, chili powder, and garlic powder. Add salt to taste (remember, Best of the Bone has evaporated sea salt so make sure to taste before salting) and Tabasco sauce or salsa if you’d like it spicer.
Cover and simmer for about 25 minutes stirring every 10 minutes.
Add cilantro and serve.
OPTIONS: Serve with baked tortilla chips. Garnish with avocado, squeeze lime over soup and avocado and add a couple sprigs more cilantro, and shredded cheese.
Makes about 6 servings.

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