Ingredients:

• 1 T avocado oil
• ¼ tsp crushed red pepper
• 1 lb rotisserie chicken, shredded
• 1 medium zucchini, diced
• ? cup chopped or shredded carrots
• 2 cans (14.5oz each) crushed tomatoes
• ½ cup canned corn, drained
• ¼ cup canned diced mild green chilies
• 1-2 T spicy seasoning powder
• Juice of 1 lime (about 2 T)
• 2 (32oz each) box cartons organic bone broth
• 2 T tomato paste
• ¼ cup cilantro, optional

Preparation:

1. Heat oil in a large pot over medium. Add crushed red pepper and stir for 1 minute. Add chicken and stir.
2. Add in the zucchini and carrots and stir for 3-4 minutes.
3. Add canned tomatoes, corn, green chilies, seasoning powder and lime juice. Stir together for 1 minute.
4. Add broth, and bring to a near boil.
5. Stir in the tomato paste, then reduce to a simmer. Top with lid and simmer for 20 minutes.

Garnish with cilantro and chips, if using. You can also add avocado.

Ingredients:

• 1 tablespoon butter, melted
• 1/2 medium onion, chopped
• 4 eggs
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock or bouillon
• 1/2 pound fresh broccoli
• 1 cup carrots, julienned
• salt and pepper to taste
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar

Preparation: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Serves: 4