INGREDIENTS
2 tbsps
avocado oil
1 medium
onion
3 cloves
garlic
2 media
bell peppers
1 serving
sea-salt
2 tbsps
tapioca flour
3 cups
bone broth
1 1/4 cups
enchilada sauce
14 oz
fire roasted canned tomatoes
4 oz
canned green chiles
3/4 tsp
ground cumin
3 cups
chicken
1/4 cup
coconut cream
2 Tbsps
nutritional yeast
2 tsps
lemon juice
1 serving
sea salt
1 serving
avocado
1 serving
cilantro
30
tortilla chips