• Cooking Time: 30 or 6-8 hours
• Servings: 6-8
• Preparation Time: 10
• 6 cups low-sodium, organic chicken broth
• 6 cloves of garlic, minced
• 1-2 tsp. ground cayenne pepper
• 3 tsp. ground cumin
• 3 tsp ground coriander
• 1 tsp sea salt
• 1 12 oz bag of frozen mixed fajita vegetables (bell peppers & onion)
• 3 tomatoes, diced
• 2 cooked chicken breasts, shredded
• 1 can black beans, rinsed & drained
• 3 tbsp. fresh cilantro, chopped
• 3 limes, juiced
• 2 avocados, diced (for garnish)
• 1 cup uncooked quinoa, rinsed

1. Stovetop Directions:
3. Cook quinoa according to package directions
4. Combine garlic, spices, and broth in a pot
5. Bring to a boil, reduce heat and simmer for 10 minutes
6. Add frozen fajita vegetables, tomato, black beans, and chicken to simmer for 10 minutes
7. Add cilantro and continue to simmer 5 more minutes
8. Top each serving with a squeeze of lime and diced avocado
10. OR
12. Crock-pot Directions:
14. Throw everything except avocado and limes into a crock-pot and let cook on low overnight (6-8 hours)
15. Top with avocado and lime juice just before serving

Similar to my guacamole recipe, I was following this Candida-friendly diet and using a much simpler version of this recipe. I felt that it lacked substance and was a bit too much juice and not enough "meat & potatoes" so to speak. I added lots of fiber, flavor, and protein while increasing the nutrients, substance, and color of this dish. :)