Sopa de Lima

(Mexican Chicken Lime Soup)

This soup is a mix between chicken noodle and tortilla soup. It is equally enjoyable in Winter and Summer - light and refreshing yet soul soothing.

These ingredients are also nutrient dense and packed with anti-inflammatory, antiviral, antibacterial and antioxidant properties while also supporting liver detox. We whip this up whenever someone gets sick!

Serves 4

Ingredients:

• 2 tbsp olive oil

• 1 onion diced

• 3 minced garlic cloves

• 1 diced red bell pepper

• 2 large carrots, peeled and chopped

• 2 stalks of celery chopped

• 1 medium zucchini chopped

• 1 medium squash chopped

• 4 cups chicken bone broth

• Juice from 1 lime

• 1 store bought organic rotisserie chicken, shredded

• Optional toppings: diced avocado, cilantro, Greek yogurt, raw white onion

In a large pot over medium-high heat, heat the olive oil. Then add the onion, garlic, bell pepper, carrot, celery, zucchini and squash and saute for about 6 minutes, or until soft, stirring often so they don’t burn. Next, add the bone broth and let it come to a boil. Then add 1/2 of the lime juice and shredded chicken and stir to combine. Remove from heat, season with salt + pepper, and taste. Add more lime juice to taste if desired.

Top with avocado, cilantro and optional dollop of Greek yogurt.

*Optional, to make it spicy add 1/2 jalapeno finely diced when you saute all of the veggies. This may be too hot for kiddos, it is for mine!