Mexican Tortilla Soup

Ingredients

• 2 Tsp Mild Tasting Oil (like Avocado Oil or Refined Coconut Oil)
• 1 Large Onion, Chopped
• 2 Small Sweet Potatoes, Peeled and Diced
• 4 Carrots, Peeled and Chopped
• 1 Larger Green Pepper, Chopped
• 1 cup cubed butternut squash
• 1 Can (14.5 oz) Diced Tomatoes
• 2 Tsp Ground Cumin
• 1 Tsp Chili Powder
• 1 Tsp To Taste Himalayan Salt
• 1 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 8 Cups Water
• 2 Tbsp Better Than Bouillon Roasted Chicken
• 1-1 1/2 lbs (skinless, boneless) Chicken Thighs, Diced
• 1/4- 1/2 Cup Masa Harina (use the full 1/2 cup of you want a thick soup! )

Topping Ideas

• Monterey Jack Cheese
• Tortilla Strips
• Avocado
• Fresh Minced Cilantro

Directions

1. On medium heat in a deep pot, saute the onions and oil together until the onions begin to soften before adding the seasoning, carrots, sweet potatoes, and peppers. Let this saute for about 10 minutes and you begin to smell the seasonings.
2. Add the can of tomatoes into the pot and allow the vegetable to simmer until the juice reduces to half. Then mix the water and chicken bouillon to the vegetables, allow this to boil for about 10 to 15 minutes and then add the chicken. Continue to boil the soup until it has reduced by a cup.
3. Once the soup has reduced pour some soup into a bowl and whisk the masa in to avoid clumps. Pour the masa mixture back into the soup to thicken the soup and reduce the heat to low while the soup thickens for 10 minutes.
4. Remove the soup from the heat and allow the soup to cool before serving. You can top you soup with the tortilla strips and monterey jack cheese for extra yumminess. To store use a sealed container and store in the fridge top to a week.