Chicken and Rice Soup


2 cups Shredded chicken (cooked)

¾ cup uncooked rice

1/2 cup diced onion

1/2 cup diced carrots

¼ cup seeded and diced red bell pepper

1 cup diced plum tomatoes

8 cups veggie broth

1 tablespoon Olive Oil

1 tablespoon Lime Juice

3 tablespoon EPIS

1 cup Diced ripe Avocado (Optional)



On medium heat, add the Olive Oil, onion, carrots, bell pepper and EPIS. Sauté for 5 minutes, then add chicken. After 5 minutes add the tomatoes, then stir in the broth. Bring to a boil, add lime juice, rice and simmer for 25 minutes or until rice is tender.

Top with Diced Avocado and crispy tortilla Strips. Enjoy!


*Easily make your own Tortilla Strips*

Preheat oven at 395 degrees .Cut Tortillas in thin Strips

Toss with Olive Oil

Place on a baking sheet and cook for 10-15 minutes.