Chicken-Chili Soup

This was the result of a list minute "throw it in a pot" moment of cooking. Turned out pretty well...tastes like chili, but completely SCD legal and bean-free (important in our house!) Feel free to adjust the spices up or down to dial in the chili flavor. If I was making it just for myself, I would have added more cayenne, but since a little man was sharing with me, I kept it mild.

1 tbsp olive oil
1 onion diced
2 large carrots diced
3 cloves garlic diced
1 bell pepper diced
1 large organic chicken breast, sliced very thin against the grain then diced
2/3 cup organic tomato puree
1 ½ tsp large grain sea salt
Pinch cayenne
1/8 tsp cumin
1/8 tsp coriander
Pinch cinnamon
Pinch pepper
Water
2 tbsp chopped fresh cilantro.

In a 2 quart cast iron pot, caramelize diced onion in the olive oil. Once caramelized, add diced carrots and sweat until just slightly tender. Add garlic and sauté 2 minutes. Add pepper, tomato, seasoning and add enough water to come 1 inch from bottom of pot. Bring to boil and reduce heat to simmer. Add chicken and cook 5 minutes (or until chicken is done). Add cilantro and simmer 5 more minutes.