Whole30 Chicken Enchilada Soup

First, combine all of the spice mixture ingredients and set aside.

Heat the extra virgin olive oil in a pot over medium heat. Add the yellow onion, red bell pepper, green bell pepper, kosher salt, and black pepper. Sauté, stirring until the vegetables are tender, about 5 minutes.

Once the veggies are tender, melt the ghee in the pot. Sprinkle in the arrowroot flour and stir until it is well combined. Add the reserved spice mixture and the tomato paste, stirring to combine.

While continuously stirring, slowly pour in the chicken broth, using a spoon to scrape up any browned bits on the bottom of the pot. Bring the mixture to a simmer.

Add the diced fire roasted tomatoes and diced mild green chiles. Stir to combine, then bring the soup to a boil.

Reduce the heat to a simmer and stir in the cooked shredded chicken. Cook, simmering uncovered, for 10 minutes.

Ladle the soup into bowls and top with radishes, iceberg lettuce, and fresh cilantro. Serve immediately with lime wedges. Enjoy!