Being AIP, I’ve tried nearly all the things (I think). So I’ve definitely tried the No’tilla Soup thing, but I decided….I missed the “‘tilla”! So naturally, Siete Tortillas filled that gap nicely! We also added a little more tangy and spicy notes with an infusion of lime, garlic and onions in the broth. And of course, I had to include some Verde Sauce because basically, it’s life ;).
For the tortillas, I always go with Siete brand and use their Cassava Flour variety. If you’ve reintroduced almonds, then the Almond Flour Variety is a fantastic option as well!
•6 cups bone broth
•2 cups water
•1/2 onion roughly chopped
•6 garlic cloves, crushed
•Juice of 1 large lime
•1 1/2 tsp sea salt
•1 tsp garlic powder
•1 tsp onion powder
•2 carrots, chopped
•1 large zucchini, sliced and cut in half
•3 chicken breasts, precooked and shredded
•2 Siete Cassava Flour Tortillas
•Green Onion for garnish
•Cilantro for garnish
Combine the bone broth and water in a large soup pot. Bring to a boil, then add the garlic cloves, white onion and lime juice. Cover and reduce to a slow boil. Cook for 20 minutes.
Use a slotted spoon to remove the onion and garlic cloves and throw away.
Add the carrots and zucchini. Cover and cook at a slow boil until the carrots begin to soften.
Add the chicken. Reduce heat and simmer for about 10 minutes.
While the soup is simmering, slice tortillas in strips. Place them in a toaster oven (on the rack) and set to toast”; cook until golden brown. Option, place the tortilla strips on a baking sheet and cook in a conventional oven at 150 until golden brown.
Serve the soup garnished with tortilla strips, cilantro and onion. Drizzle with Verde sauce.