Paleo and Whole 30 compliant Soup De Jour: Chicken Chili Soup

We are forecasted to have many many days of rain this week I prepared this recipe when my energy was high and time just ticked away until I had a delicious Whole 30/Paleo compliant lunch! I added in more tomatoes and some avocado and viola, a Whole 30 compliant Soup de Jour.  I boiled a whole chicken instead of using a store-bought one and the broth made this soup extremely rich and tasty.  I added garlic powder, onion powder, oregano and salt to the broth so after the chicken boiled, the broth was rich.  If you have some extra time, add this element to the recipe. Marissa Says posted this recipe and I had to make some minor modifications to remain compliant for the Whole 30 program. 

The What's:
 3 tablespoons ghee  
1 medium green pepper, diced
1 medium yellow onion, diced
2 medium zucchini, diced  
2 large carrots, diced  
1 jalepeno, diced (if you want your chili to have a kick include the ribs and seeds)
2 garlic cloves, minced
2 tablespoons chili powder  
1 tablespoon paprika  
2 teaspoons cumin
½ teaspoon cayenne pepper  
5 C. of Whole 30 Compliant Chicken Broth (I used broth from the boiled chicken)  
3 tablespoons tomato paste
2 whole beefsteak diced tomatoes or 1 can of petite diced tomatoes, drained
Meat from the whole chicken, no skin or you can use a compliant store-bought compliant Whole 30 chicken.  I diced the chicken in large pieces.   
Juice of 2 whole limes Salt to taste
(top with more cilantro and avocado)

Directions
In a large soup pot sauté the green pepper, onions, zucchini, carrots, jalapenos and minced garlic in butter over medium heat stirring frequently.

Once soft (about 5-8 minutes), season with the chili powder, paprika, cumin and cayenne. Add in 4 cups of chicken broth {reserve remaining 2 cups} stir and bring to a simmer. Stir in tomato paste.

Add in the diced tomatoes and shredded chicken. Stir and in more broth {as needed, you may end up using almost the whole container}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes. Add lime juice and stir. Season with salt to taste.