Green Tortilla-less Soup

I finally got to make this soup that I’ve had my eye on, and it was so delicious! The kids ”helped” me make it and they ALL (even the picky esters) enjoyed eating it, too! Work some delicious greens into your diet with this yummy, refreshing summer greens soup! Note: I made this in about 45 minutes, start to finish, a little speedier than the recipe. 🥣 Recipe from @kitchenwitchbonebroth ・・・

Color us inspired! This GORGEOUS tortilla soup (sans tortillas) was created by @gillianscookery and is a feast for your eyes 😍 and tummy! People are doing a lot more home cooking right now, and we are all about the idea of using food as vehicle for self-expression, creativity, and nourishment. 🎨

To make Gillian’s soup: .

- Sauté 1 chopped onion and 3 minced garlic cloves in a heavy bottom pot with 4 T olive oil until translucent.
- Add 1/2 tsp cumin and stir.

- Add 4 cups broth (suggestion: 2 cups AliMade Chicken Bone Broth and 2 cups AliMade Vegetable Broth), 2 skinless chicken breasts, and 1 tsp salt.
- Simmer covered for about 1 to 2 hrs on very very low until tender and pulls apart easily with a fork. I actually did medium-high heat for 25 minutes.

-Reserve a cup or 2 of the broth, and set aside.
-Add to the pot: 1 can of drained and rinsed black beans, 1 cup frozen corn, and 1 diced red bell pepper. cook gently for about 15 minutes.
-In a high speed blender, combine the reserved broth with 1 can full fat coconut milk, a bunch of cilantro, 2 big handfuls of spinach, and 1 small can of diced green chilies. Blend until smooth and pour back into the pot.
-Add juice of 1 or 2 limes and season with salt.

-Serve with cilantro, hot sauce, radishes, pickled onions, and a drizzle of whatever oil you’d like.

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