"No'tilla" Tortilla Soup
“No’tilla” soup, AKA, Cilanro Lime Chicken Soup. AKA, tortilla soup without the ‘tilla. And holy cow, we didn’t miss the ‘tilla. The broth of this is surprisingly authentic even without nightshade spaces, and somewhere under all that green brothy goodness are diced carrots. I couldn’t get the little buggers to sit still for the pic! This was a fantastic dinner AND breakfast the next day, even for my teen!
•6 cups Bone Broth
•2 cups filtered water
•Juice of one lime
•1 tbsp avocado oil
•4 green onions, sliced, greens and white bulbs separated
•4 garlic cloves, minced
•1 cup fresh Cilantro, chopped
•1 1/2 tsp sea salt
•3 tsp onion powder
•4 tsp garlic powder
•1 carrot, dice
•1 zucchini, diced
Warm the oil in a skillet, and add the white parts of the green onion and sauté until fragrant. Add the minced garlic and saute until fragrant.
In a heavy bottom soup pot, add the bone broth, water, spices and sautéd onion and garlic. Bring to a boil.
When boiling, add the chicken breasts and reduce heat to medium-high. Cover and cook until chicken is done through. Remove the chicken and shred.
While you are shredding the chicken, add the zucchini and carrots to the soup.
Return the shredded chicken to the soup and cook until carrots begin to soften.
Stir in the greens from the green onion, cilantro and lime juice in the last couple of minutes.
Serve with avocado and cilantro garnish.