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Dr Gundry’s Tortilla Lime Soup Recipe

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This recipe for Dr Gundry’s Tortilla Lime Soup is from What to Cook During a Pandemic, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¼ cup extra virgin-olive oil
1 large yellow onion, diced
3 celery stalks, minced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp chili powder
1 ½ tsp salt, plus more to taste
4 small tomatoes, peeled, seeded and minced ( I use a can of Fire Roasted Tomatoes from Trader Joe’s)

6 cups vegetable broth
2 cups thinly sliced kale, ribs removed
2 cups chopped, cooked pastured chicken
Juice of 4 limes (sounds extreme, but yummy)
4 tbsp chopped fresh cilantro
1½ ripe avocado, minced or diced

Directions:
Directions:
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and celery and cook until translucent, 3-5 minutes.

Add the garlic, cumin, chile powder, and salt to the pot and cook, stirring frequently, until garlic is fragrant, about 2 minutes

Add the vegetable broth and tomatoes and cook, covered, for 15-20 minutes.

Remove cover and stir in the kale, chicken and lime juice. cook until kale is wilted, about 3-5 minutes, then add cilantro and avocado.

Remove from heat, taste and season if needed, and serve immediately.

Preparation time is 30 minutes. Serves 6.

Personal Notes:
Personal Notes:
This soup has been in my rotation for a couple of years now, but when the pandemic hit, it was a game changer. Our daughter, her husband and newborn were living with us from NYC and there was an extra family to feed.

I usually have all the ingredients in the house so it was easy to make and oh so yummy.

Not a big fan of cilantro? leave it out. Don't have an avocado on hand? No one will know. :)




















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