ARIBA! SNAP, SNAP! CHICKEN TORTILLA SOUP

The Components:

1-2 tbsp organic, unrefined coconut oil

2-3 chicken breasts, organic, range-free, cubed

2 boxes of chicken broth 

2 cups frozen peas

1 cup diced carrots

1 whole red or green bell pepper, diced

1 whole, medium red onion, diced

2 honkin' cloves of garlic, minced

1 can petite diced tomatoes, low sodium

1 bunch of fresh cilantro (you'll need most of it)

Handful of crushed thick, corn tortilla chips

Teensy Weensy bit of mexican cheese

2 tsp of each mixed in small bowl: sea salt, black pepper, (more or less of salt + pepper) chili powder, ground cumin, paprika*

How to Make It Happen:

In a pretty large stock pot, melt the coconut oil over MEDIUM HEAT. Don't go over medium, it destroys everything good 'n healthy in the coconut oil. Saute the onions, garlic, bell pepper, and carrots for about 3-4 minutes. Throw in the cubed chicken breast and seasonings, and cook for 3 minutes (they won't be cooked all the way, that's ok, it'll boil later, Tater). 

Next, dump in the tomatoes, chicken broth and stir. Let this come to a boil, throw in a handful of chopped cilantro and set the burner to simmer, cover and let it rock anywhere from an hour to two. The longer it simmers the better it is.

Once you're ready, take out your soup bows, put a pinch of cheese at the bottom and ladle the soup over the cheese. Then add in more fresh, chopped cilantro and crushed tortilla chips on top.

Oh Yeah's:

I like to use PINK HIMALAYAN SEA SALT. It's lighter, finer and the health factor somewhat surpasses regular table salt. As a matter of fact, if you want to cook like The Leggy Lemon, throw away the dang table salt and get yourself some of this pretty, pink salt and/or iodized sea salt. Your ticker will jump to the tune of Justin Timberlake. 

I buy as much ORGANIC as possible except for what's not on the dirty list. You can feel free to buy whatever convention you'd like but I have my reasons. Low-sodium and BPA-free lined cans are steps in the right direction, too.