In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper.
Add onion, carrots, tomato, squash, potatoes.
Stir until mixed well.
Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender.
Cooking slow and low is always the key to a great soup! Enjoy!