Chicken Tortilla Soup

Weekly Recipe: 
NonWeekly
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SERVES: 6

1 cup finely chopped yellow onion

1/2 cup peeled and diced carrot

1/2 cup diced celery

2 teaspoons seeded and diced jalapeno chile pepper

1/2 teaspoon sea salt

2 cloves garlic, chopped

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1 (14.5 ounce) can diced tomatoes

6 cups organic chicken broth, homemade or store-bought

6 corn tortillas

1 cup thinly sliced cooked organic chicken

2 tablespoons plus 1/2 teaspoon freshly squeezed lime juice

1/2 avocado, diced

2 tablespoons chopped fresh cilantro

Preheat the oven or toaster oven to 350 degrees. Heat the olive oil in a soup pot over medium-high heat. Add the onion, carrot, celery, jalapeno, and 1/4 teaspoon of the salt and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic, cumin, and oregano. Stir in the tomatoes with their juice and cook one minute. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes. Put the tortillas in a stack and cut into 1/4- to 1/2-inch-wide strips. Spread the strips on a baking sheet and bake just until crisp, seven to eight minutes. Add the chicken, two tablespoons of the lime juice, and the remaining 1/4 teaspoon of salt to the soup and stir to combine. Simmer uncovered for five minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of lime juice. Taste; you may want to add a squeeze of lime juice or a pinch of salt. To serve, ladle the soup into bowls. Crumble the tortilla strips, then scatter them over the soup. Top with the avocado and cilantro and serve immediately. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong