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.