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Ingredients
  • 1 ½ lbs chicken breast
  • 2 russet potatoes, cubed
  • 1 small red bell pepper, chopped
  • 1 jalapeño, minced with seeds removed
  • ½ white onion, diced
  • 32 oz chicken bone broth
  • 1 (13.5 oz) can coconut cream
  • ¾ cup Frank's Red Hot
  • 2 Tbsp ghee
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • pinch of cayenne
  • for garnish:  sliced green onion, avocado, jalapeños
  • subheading: Tools Mentioned:
  • Stock Pot with Lid
  • Instant Pot
  • Slow Cooker
  • Immersion Blender
Steps
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