3 fresh jalapeño peppers, sliced and seeds removed
3 cups sweet peppers (and color), chopped and seeds removed
2 teaspoons cumin
2 teaspoons oregano
3–4 cups chopped cauliflower florets or chopped sweet potato
Fresh cilantro and sliced green onion for garnishing
Sea salt and coarse black pepper, to taste
Set a slow cooker for about 6 to 8 hours. Add the broth.
In a small skillet, add enough coconut oil or olive oil to cover the bottom of the pan. On a MEDIUM heat, sauté the chopped onion and fresh garlic until the onions are translucent and the garlic is browned but not burned. Using a slotted spoon, transfer the mixture to the slow cooker.
Using the same pan, add the chicken to the pan, along with more oil as needed, and sauté the chicken for a few minutes until cooked through. Using a slotted spoon, transfer the chicken to the slow cooker.
Next, stir in the jalapeños, cumin, oregano, and sea salt. If using chopped sweet potato then add them now or within the first 1-2 hours of cooking. Cover with a lid and let cook.
With 1-2 hours of cooking left, add cauliflower, if using, and the bell peppers. Replace lids and let the ingredients continue to cook.
When ready to serve, garnish with fresh cilantro and sliced green onion.
Refrigerate leftovers for about 2-3 days.
For a stronger chili flavor, increase amount of cumin and oregano or add green chilies to the soup.
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