Chicken “Tortilla” Soup & Garlic Knots

Prep Time: 30 min - Cook Time: 1 hour - Total Time: 1 hour 30 min

Ingredients List:

Soup:

• 1 Rotisserie Chicken

• 1 small Onion

• 4 cups of Broth

• 2 Tablespoons of Oil

• 2 Tablespoons of Healthy U Mexico Spice

Alternative to Healthy U Mexico Spice

1 tsp garlic powder

1⁄2 tsp crushed red pepper flakes

1⁄2 tsp dried oregano

2 tsp paprika

1 tsp ground cumin

1⁄2 tsp salt & black pepper

1⁄2 ground cinnamon

1⁄2 ground cloves

• 2 Carrots, thinly sliced

• 1 ½ cups of Shredded Cheese

• 1 can of Black Beans

• 1 Red Pepper, thinly sliced

• 1 Zucchini, thinly sliced

• 2/3 cup of Fresh Cilantro

• 3 cloves of Garlic, minced

• 2 cans of “fire roasted” tomatoes (16 ounces)

• 1-2 Avocados, diced

Garlic Knots:

• ½ cup almond meal

• 1 cup arrowroot flour plus extra for dusting

• ¼ tsp baking soda

• ¼ tsp salt

• ¼ cup almond milk

• ½ tsp garlic powder plus extra for dusting

• 1 ½ tbsp olive oil plus

• 3 garlic cloves, finely chopped

• 2 tbsp chopped fresh parsley

• 3 tbsp olive oil

Instructions:

Soup:

1. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.

2. Stir in chicken broth, tomatoes, black beans, rotisserie chicken, healthy U Mexico spice and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.

3. Add the carrots, peppers and zucchini. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.

4. Stir in half the cheese. Pour a scoop into each bowl and top with the remaining cheese, fresh cilantro, fresh avocado.

Garlic knots:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the almond flour, arrowroot flour, garlic powder, baking soda and salt. Add the almond milk and 1 tablespoon of olive oil and mix to make a smooth dough.

3. Lightly dust a working board with some extra arrowroot flour. Roll out the dough into a rectangle 1/3 inch thick. Cut the dough lengthwise into 8 strips.

4. Roll out each strip into a rope then tie it into a knot. Place them on the prepared baking sheet. Brush the knots with ½ tablespoon of olive oil.

5. Bake for 12 - 15 minutes or until they are just starting to turn golden.

6. Meanwhile, in a small saucepan heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Stir in parsley and season with salt.

7. Transfer the garlic mixture to a bowl and add warm knots. Gently toss until coated and serve.