Soothing Chicken Tortilla Soup

No matter what is ailing you, you can cozy up with a bowl of this comforting Chicken Tortilla Soup! It’s just the thing to soothe you and get you on your way to healing.  

Ingredients:

• 4 corn tortillas (sprouted, organic)
• 12 oz boneless, skinless chicken breast halves  (Or meat from pulled chicken – see bonus recipe!)
• ½ cup chopped onion  
• 1 garlic clove, pressed 
• ¼ tsp chili powder  
• ¼ tsp ground cumin                                                  
• 2 14-oz cans chicken broth  
• 14 oz can diced tomatoes, undrained  (I love to use a can of fire-roasted tomatoes w/ green chilies)  
• 4 oz chopped green chilies, undrained    
• 4 tsp snipped fresh cilantro  
• 1-2 avocados, peeled and sliced
• 2 oz raw cheddar cheese, shredded  
• 4 thick slices fresh lime          
• organic sour cream, optional

Tortilla Strips: 

1. Preheat oven to 400.  
2. Cut tortillas into ½-inch strips.  
3. Place in bowl with 2 Tbsp coconut oil and ½ tsp sea salt, stir to coat.  Or, just spray the tortillas with water and sprinkle with salt.
4. Place on flat baking stone.  
5. Bake 7-8 minutes until VERY brown and crisp.  

To Prepare Soup: 

(It’s best to boil chicken pieces and debone; this is more healthy than cooking boneless chicken. See our no-recipe recipe below!)  

1. Cut chicken into ½-inch pieces.  
2. Heat stockpot over medium-high heat.  
3. Add chicken; cook and stir 3 minutes.  
4. *If using pulled chicken start with a stock-pot on medium and add chicken then move to step 5
5. Add onion, garlic, chili powder and cumin.  
6. Cook and stir for 2 minutes.  
7. Add broth, tomatoes and chilies.  
8. Bring to a boil.  
9. Reduce heat and simmer 10 minutes.  

To Serve: 

Divide tortilla strips and avocado slices among 4 bowls.  Ladle soup over tortillas.  Shred cheese over top.  Sprinkle soup with cilantro. Garnish each bowl with a lime slice, if desired.

BONUS “No-Recipe” Recipe!

• 1 Whole Chicken, Free-Range, Pastured, or Organic
• 1 Tbsp of Raw Apple Cider Vinegar
• 3-4 Qt Water, enough to cover chicken
• 2-5 Tbsp Sea Salt
• 1 or 2 Large ONions, Rough Chopped (Optional)
• 4 Carrots, Rough Chopped (Optional)
• 4 Celery Stalks, Rough Chopped (Optional)
• 4-6 Garlic Cloves (Optional)
• 1 Bunch Parsley, (Optional)
• More Optional Add-Ins: Fresh Ginger, Fresh Turmeric, Rosemary, Thyme, or Bay Leaf.

1. Remove any gizzards and fat glands from the chicken cavity.  
2. Place chicken large pot or dutch oven with water, vinegar, salt and all optional veggies. You can adjust the veggies and quantities of each to your taste, but the recommended above is a great base. 
3. Let the chicken and veggies stand 10 minutes at room temp before heating.  
4. Bring to a boil, skimming the top of pot to remove the layer that rises to the top.  
5. Cover and cook 8-12 hours.  The longer you cook the stock, the more cleansing it will be.  
6. 15 minutes before finishing the stock, add parsley (this imparts additional mineral ions to the broth).  
7. Remove from heat, and take out chicken.
8.  After it cools, pull chicken meat from carcass, discarding bones.  Reserve meat for Chicken Tortilla soup above or any other recipe.
9. Strain the broth to remove the veggies solids.
10. Cool and store your broth in glass jars in the fridge or freezer OR use in any recipe.

(Tammy’s notes:  Adding vinegar pulls the most minerals from the bones.  That’s one reason “Mom’s chicken soup” is good when you’re sick, and why it’s important to boil a whole chicken, not skinless boneless pieces.  Waiting before boiling releases the most nutrients from the garlic and onion.  I also like to add lots of herbs from my garden, like rosemary and thyme.  I wrap them in unbleached cheesecloth so I can remove them easily before serving.)