Organic Kale Soup

This is a great lunch idea.  Rich in greens and can be frozen for future meals.

Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.

Raw kale still has cholesterol-lowering ability—just not as much. Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Kale is now great for detoxing! New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.

Ingredients: 1 tbsp organic sofrito: All Organic if possible ( Half of an Onion – 1.5 green peppers – 1 red pepper (optional) – Sea Salt and Black Pepper (to taste) – Two Cloves Fresh Garlic – Olive Oil ( add sparingly as you go, to avoid using too much, not too thick & not too watery) Blend in food processor, only one tablespoon was used in this soup recipe. 9 cups of filtered water 1 organic boxed vegetable broth 1 bag organic frozen mixed vegetables 2tbsp organic grapeseed oil 2 organic garlic cloves Mineral salt Organic black pepper 1 tbsp organic dried Italian seasoning 2 tbsp organic dried parsley Organic garlic powder-to taste 1 can organic cannellini beans 1 can organic diced tomatoes 1/2 bundle organic kale-chopped 6-7 organic chopped potatoes Handful of organic cilantro 1/2 cup of organic onions-chopped

Chicken Tortilla Soup

  • 1 teaspoon Chipolte pepper
  • 1 teaspoon ground cumin seed
  • 1 teaspoon ground black pepper
  • 1 sweet onion, finely diced
  • 1 1/2 pounds boneless skinless chicken breast
  • 3 cloves garlic, minced or grated
  • 1 (28-ounce) can fired roasted crushed tomatoes
  • 1 red pepper, chopped
  • 4 cups chicken broth
  • 2 limes, juiced (save the limes)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 6 corn tortillas cut into strips
  • 1 teaspoon olive oil
  • A few pinches of salt and pepper
  • 1 lime, cut into wedges
  • 1/2 cup Monterrey jack, shredded
  • 1 avocado, chopped
  • 1 teaspoon Frontier Sea Salt, plus more to taste

1. Spray a 5- to 6-quart slow cooker with cooking spray. Add the chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice the limes into the slow cooker and then toss in the limes themselves.

2. Cover and cook on low heat setting 4-6 hours or until chicken is tender and shreds easily. Remove chicken from slow cooker to plate; shred using two forks. Remove spent limes. Return chicken to slow cooker. Stir in the black beans and cilantro. Cover and cook another 15 minutes or so.

3. Preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil and a good pinch of salt and pepper. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.

4. To serve, ladle the soup into bowls. Top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.