
Chicken Tortilla Soup
This chicken tortilla soup is so fresh and healthy. Just the right mix of onion, tomatoes, avocado and lime to the soup to make it taste bright and herbal.

Chicken Tortilla Soup
Ingredients
2 Leeks, thinly sliced
1/2 Yellow onion, diced
1/2 red onion, diced
1 shallot, diced
7 stalks celery, thinly sliced
4 rainbow carrots, thinly sliced
7 cloves garlic, diced
1/2 red pepper, diced
6 spring onions with greens, sliced
1 15 oz can rinsed black beans
1 bag frozen corn
1 10 oz can Rotel
1 14.5 oz fire roasted diced tomatoes
1 28 oz can fire roasted crushed tomatoes
1–2 Avocado
Juice of two limes
1/2 cup Feta cheese
1 bunch of cilantro, torn
8 cups of good chicken stock
Garlic Salt
Onion Salt
Oregano
Basil
Thyme
Lime slices for garnish
Olive Oil
2 bone in chicken breasts, cooked and shredded
Instructions
In a large iron skillet add a drizzle of olive oil and heat to medium heat. Add the onion, leek, garlic, shallot, celery and peppers and cook approximately 20 minutes until just starting to brown.
To a large stock pot add chicken stock, a pinch of each of the dry spices, shredded chicken, onion mixture, black beans, canned veggies, and frozen corn.
Simmer for one hour, test for salt and spice and add as needed. Add the juice of lime.
Garnish with cilantro, feta cheese, sliced Avocado, sliced lime and spring onions. Enjoy

