Chicken Tortilla Soup with a Twist

Chicken Tortilla Soup with a twist

 This recipe was made by Inez’s Nona, and we love it.  A simple recipe with a lot of things that can be prepped ahead of time.  The twist to the recipe is adding butternut squash to the bone broth and pureeing it for some added thickness and flavor.  This is a winter staple in our house and stores great in the fridge for a few days or the freezer in glassware. 

Ingredients:

-Shredded Chicken (we buy a pasture raised organic chicken from our local market and shred it up for this recipe to use for easy meal prep)

-12 ounces Chicken Bone Broth

-1 cup sliced butternut squash

-1-2 stalks of celery, chopped

-1-2 small to medium carrots, chopped

-1 medium zucchini, chopped

-1/2 medium yellow onion, chopped

-2 cloves garlic, chopped

-Salt + Pepper

-Lime

-Tons of Cilantro

-tortillas of choice, we love using the Siete tortilla chips for this recipe.  Super clean ingredients and gluten free too. 

Directions:

 Start by heating up the bone broth and add in the cubed butternut squash.  Let this sit on the fire until the butternut squash softens up and you can puree this mixture together.  Meanwhile in a frying pan add some avocado oil and the chopped veggies, garlic, salt, and pepper, and bring to a simmer or until the onions become translucent.  Add the veggies to the pureed broth mixture and let the veggies fully cook or until they are soft enough for a fork to pierce through.  Check the taste of the broth and see if you need to add any more salt or pepper. Turn off the heat and slowly add in the shredded chicken.  You decide how much chicken you want to add in!  Finish with a ton of chopped cilantro, squeeze of lime, and a handful of tortilla chips.  Enjoy!