3–4 cups chopped cauliflower florets or chopped sweet potato
Fresh cilantro and sliced green onion for garnishing
Set a slow cooker for about 6 to 8 hours. Combine the chicken breast and homemade bone broth in the slow cooker, and add the jalapeños, fresh garlic, and white onion to the mix. If desired, add the sweet peppers at this point as well. For crispier peppers, add them within the last hour of cooking time.
Sprinkle cumin, oregano, sea salt, and black pepper over the mixture and stir to blend the ingredients.
If using chopped sweet potato, add them now or within the first 1-2 hours of cooking. If using cauliflower florets, wait and add them with about an hour of cooking time to go.
Cover with a lid and let cook.
When ready to serve, garnish with fresh cilantro and sliced green onion. To add more heat to the chili recipe, add green chilies to the soup.
Refrigerate leftovers in glass jars for about 2-3 days.
For a stronger chili flavor, increase amount of cumin and oregano.