Nourishing Tortilla Soup

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This is how I personally use the rest of a roasted local pastured chicken in the Butter For ALL Kitchen. Pick all the leftover meat off the bones and refrigerate it while you make at least a gallon of stock with the bones. I cook my bone stock overnight on very low heat. Strain the stock and reserve it for the soup. Please note that all the ingredients are approximate as I never measure anything when it comes to soup.

Ingredients

• 1/4 cup butter (you knew it would start that way right?!)
• 1 large onion, chopped
• 1 head garlic, chopped
• 1 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1 tsp hot taco seasoning or chili powder
• 1/2 head of cabbage
• 4 large carrots
• 4-6 ribs celery
• 1 cup salsa
• 2 cups tomato sauce
• 4 quarts chicken stock
• 4 cups roasted chicken meat (chopped)
• unrefined sea salt and pepper to taste

Toppings

• raw jack cheese
• raw sour Cream
• avocado 
• cilantro 
• lime
• tortilla chips (or real tortilla strips fried in lard)
• fresh tomato

Instructions

1. Melt the butter and sauté the onion and garlic over low heat.
2. While this is slowly cooking, chop all the soup veggies. Add the seasonings to the onions and cook for a few minutes to release the flavors. 
3. Add the chopped vegetables and cook down for a few minutes at medium heat.
4. Add the salsa, tomato sauce and chicken stock. Bring to a boil over medium high. Once boiling turn the heat back down to medium low or a slow simmer. Cook until the veggies are tender.
5. Add salt and pepper to taste. Probably about 3 tsp salt and 1-2 tsp pepper. (If you have leftover rice or other cooked grain add it now.)
6. Chop the chicken meat and add it into the soup. Cook for about 10 minutes before turning the heat off. 
7. Garnish each bowl with the toppings and prepare to fall in love. 

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