Chicken Tortilla Soup
This is a Mexican style soup, super easy to prepare and very satisfying. Serves 8
1 T fat (high het tolerant such as avocado oil or ghee)
1 medium sized onion or 2 shallots, chopped
3-4 garlic cloves, chopped
2 large stalks of celery, chopped
2 large carrot sticks, chopped
1 carton of chicken bone broth
3 T Better than Bouillion, chicken broth
4-5 cups filtered water
1 1/2 jars of Trader Joe’s chipotle salsa
2 chicken sausages
1 large chicken breast, cubed (you can use leftover, cooked chicken if you have it on hand)
3-4 cups raw spinach or kale
3/4 cup fresh chopped cilantro or parsley
Juice of 1 large lime or several small ones
Season with 1 1/2 tsp chili powder, 1 tsp cumin, salt and pepper to taste
2 avocados, cubed in small pieces
1 cup pecorino Parmesan
6 tortilla chips cut into strips
In a big soup pot, after getting it hot, add 1 T avocado oil or ghee, and saute onions until starting to brown. Add garlic for another minute. Then add celery and brown for 3 minutes, then add carrots.
Add broth, water and bouillon. Then salsa.
In a separate pan saute cut up sausages and cubes of chicken until almost done. If using cooked chicken, add directly to soup pot.
Add greens and seasonings and cook until veggies done to your liking.
Preheat oven to 350 and cut up fresh corn tortillas (we love Three Sisters brand), drizzle with olive oil and sea salt and bake for about 10 minutes or until crispy.
Grate cheese and set aside until serving individual bowls of soup
Cut avocado into small cubes.
Serve each bowl of soup topped with cheese, avocado and tortilla strips.
Black beans and corn are traditional in this soup but I prefer leaving them out.