Ingredients:

• 1 tablespoon extra-virgin coconut oil or butter
• ¼ cup chopped onions
• ½ cup chopped green bell peppers
• 3 cups of chicken broth
• 2 cups cooked shredded chicken.
• 1 cup fresh spinach
• ¼ cup chopped green onions
• Pinch of pink salt
• 2 avocados, pitted, skinned, and diced, for garnish.
• Chopped fresh cilantro, for garnish.
• 1/2 cup of grass-fed cheese to put on top (optional)
• 1/2 cup white kidney beans (optional)

Instructions:

Step #1:  In a medium saucepan over medium-high heat, warm the coconut oil. Add the onions and bell peppers and sauté for 10 minutes, or until soft.

Step #2:  Raise the heat to medium-high and add the chicken broth, chicken, spinach, green onions, and salt. Stir until well combined and bring to a boil.

Step #3:  Reduce the heat to medium-low, cover, and simmer for at least 5 minutes to allow the flavors to meld. Remove from the heat.

Step #4:  Serve warm garnished with the avocado and cilantro.