Southwestern Chicken & "Rice" Soup

Rice Soup

Phase 3 (Stabilized)

2 Tbsp. Coconut Oil
3 oz. turkey or chicken breast
1/2 cup onions
3 cloves garlic
1 cup pepper, sliced (I used red, yellow and green)
2 stalks celery, chopped
1/4 cup jalapeno pepper, sliced
1 tbsp. rice vinegar
1 tbsp. cilantro, chopped fine
3 cups low sodium organic chicken broth
1 can black beans, drained and rinsed
1/2 cup Farro (or wild/brown rice)
1 cup spinach
1/2 avocado, without skin and seeds

Roast turkey or chicken breast, chop in small pieces then saute with coconut oil, garlic and onions to bring out flavor. Add peppers and saute until slightly soft. Add black beans, vinegar and cilantro and add to larger pot with broth. Add Farro (or rice) and cook until done. Last 5 minutes add the spinach and cook on low. Transfer to a bowl and top with avocado and enjoy.