Natural Family Recipes Blog

Ingredients:

1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
1 tsp. minced garlic
2 tsp. cumin
6 cups chicken broth
2 cans diced tomatoes
1 1/2 cups diced chicken (dark meat is best)
6 corn tortillas
cilantro
avocado, sliced

Olive oil
Sea Salt and Black Pepper to taste
Directions:
In a heavy bottomed pan, warm 2 T. olive oil over low-medium and saute vegetables. Add seasonings and cook for another minute, then add broth, chicken and tomatoes. Cook until vegetables are soft.

Meanwhile slice corn tortillas into strips. Set half of the strips aside. Heat olive oil in a saucepan and fry the other half of the strips for a few seconds until crisp. Add to soup along with sliced avocado and cilantro
and serve. 

Vegetarians: Omit chicken. Use vegetable broth in place of chicken stock.

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