Dr Gundry’s Tortilla Lime Soup Recipe
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Category: |
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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
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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. |
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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. :)
That's Life: starting over one breath at a time. ~ Sharon Salzberg
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