Chicken Tortilla Soup

2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks

1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted

1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil

1 Onion- Small, Diced

3 Garlic Cloves- Minced

1 Jalapeno- Deseeded, Destemmed and Diced

1 tbsp Cumin

1 tbsp Chili Powder

2 tsp Sweet Smoked Paprika

2 Zucchini- Cut Into Coins

2 Carrots- Peeled and Cut Into Coins

2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic

1 qt Chicken Stock- Bonus Points for Homemade

Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings

1 Package Organic or Non-GMO Corn Tortillas

In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.

Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.

While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.

Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.

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