3 Chicken Breast
1 lg white onion, diced
1 lg bell red and green, diced
3 med carrots peeled and diced
1 tsp cumin
1 Tab Herb de Provence
½ tsp turmeric
Organic Homemade or store bought chicken broth cups about 8 cups
1 Tab better than bouillon
2 cloves of chopped garlic added at end of veggies cooking
½ bottle of green verde salsa
½ bunch of cilantro chopped and added last minute
Salt and pepper
corn tortillas 6 sliced and fried or torilla chips
In a deep lg. saucepan cook 3 chicken breast (until fully cooked through)with cumin, herb de provence and turmeric sprinkled on top. Cut in chunks when cooled enough to handle.
Saute onion in pan after chicken(set aside chicken and drippings) for about 4 min on med-high. Add carrot for about 4 min then add peppers for only a couple min more, so that they dont get very cooked (we just want some of the moisture to be released here)
Add salt and pepper to taste.
Set aside the veggies and chicken together.
Pour broth and salsa verde in same large pan .bring to a steady simmer for a few minutes so that the flavors can marry.
Combine the veggies/chicken with broth and bring to a simmer and turn off immedialty.
Add Cilantro into soup
Top with your favorite toppings