Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 medium sweet potatoes, peeled and cubed small
  • 4 oz diced green chiles (canned)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 4 cups chicken bone broth
  • 1 can full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat avocado oil over medium heat in a large Dutch oven. Add diced onion and jalapeño, stirring frequently until translucent (about 5 minutes). Stir in minced garlic and cook for 60 seconds.
  2. Add cubed chicken thighs to the pot and brown slightly on all sides. Stir in cumin, oregano, and chili powder until the meat is evenly coated.
  3. Pour in chicken bone broth, diced green chiles, and cubed sweet potatoes. Bring to a boil, then reduce heat to low and simmer until sweet potatoes are fork-tender (approximately 20 minutes).
  4. Stir in coconut milk. Heat through for 2–3 minutes without reaching a rolling boil to prevent separation.
  5. Remove pot from heat. Stir in fresh lime juice, sea salt, and black pepper. For a thicker consistency, pulse the soup 3–4 times with an immersion blender directly in the pot.