Chicken Tortilla Soup Nobody is really sure where chicken tortilla soup came from originally. It is a tradition to top soups in Mexico and sometimes they do put fried tortilla’s on chicken soup, the way a New Englander might put crackers on a chowder. My version comes from wanting to do something different with the leftovers from my favorite chicken taco recipe. Although it is just as good if you make it from scratch. INGREDIENTS 5 cups chicken broth 2-3 chicken breast shredded (chicken taco style) 3-4 tbsp bacon grease 1/2 can El Pato brand “salsa” 1 cup carrots 1 cup frozen or bbq corn (off the cob) 1 red onion 1 bunch cilantro 3 avocados 2/3 cup chesse (chedder/queso blend) flour tortillas (garlic) 1 tbsp garlic (minced) 1 tbsp oregano 1 tbsp spanish paprika 1 tbsp Alaea Sea Salt ** If you are making this recipe from scratch cook the chicken off first (and then shredded it). It is a good idea to add 2 tsp of fresh minced garlic, some tomato sauce, and some seasonings to your shredded chicken. To get my bacon grease I save it from my breakfast that morning. you can leave it out of the soup if you want, although it’s better with it

Springtime is such an exciting time. The weather is warming up, the days are becoming longer, and produce becomes more affordable.

You will be able to begin including new and fresh foods in your diet, or you are able to start to plant your own foods.

It is likewise a time when a lot of folks renew their vows to exercise and become healthy, so combining healthy foods with springtime recipes might be just the thing.

As more folks are becoming concerned with their heart health (and for good reason), recipes that are beneficial for the heart are …