Name: Chicken Tortilla Soup
Ingredients: 1 spoonful of coconut oil or a drizzle of EVOO; ½ cup diced onion; 2 to 4 cloves of garlic minced (I like more garlic, so I do 4); 1 red pepper (seeded and diced); 1 tsp. sea salt; ½ tsp. black pepper; 5 cups chicken broth; 8 oz. fresh salsa; 2 cups chopped tomatoes or 1 can diced tomatoes; 1, 15- oz can black beans (drained); 2 tsp. chili powder; 2 tsp. dried oregano; 1 tsp ground cumin; 2 lb. boneless (skinless chicken breast); 1 – 2 tbsp. fresh lime juice (optional); 2 to 3 drops Cilantro Essential Oil or fresh chopped cilantro; Avocado; Sour cream (or coconut kefir if you’re dairy free); Shredded cheese; Crispy tortilla strips

Ingredients

Scale

2– 3 heaping teaspoons of coconut oil
4 Food for Life Rice Wraps (or 6 Corn Tortillas)
Sea salt

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Instructions

Using kitchen scissors, cut the tortillas or rice wraps into long, thin strips – then cut those strips into about 4-inch long pieces.
Heat the oil in the skillet over medium high heat.
Add the tortilla strips and stir every few minutes so that they brown evenly on all sides.
Sprinkle with sea salt and remove from the pan.
Add to your soup for extra crunch and tastiness.