Chicken Tortilla Soup

1/2 large onion diced (1 green)
1 large green bell pepper diced (1 green)
1 tsp minced garlic
3 cups organic no salt added chicken broth
3 cups water
1 celery stalk diced (1/2 green)
1 large carrot shredded (1/2 green)
2 boneless skinless chicken breasts (4 red)
1 cup cauliflower (1 green) (keep it whole if you can, easier to pull out later)
24 ounce can Marzano tomatoes pureed in the food processor (3 purple)
1 cup chopped cilantro
4 corn tortillas cut up (2 yellow)
1 tsp cumin
1 tsp chili powder
1 1/2 tsp sea salt or himalayan salt
1/2 tsp black pepper
1 cup shredded cheese (4 blue)
EVOO

In LARGE pot, heat up 1 tsp EVOO, saute onion and green pepper with the garlic for 4 minutes, until softened. Add everything else, EXCEPT THE CHEESE. Heat to a boil, then cover and reduce to a simmer for 30 minutes. Pull out cauliflower and put in the food processor until pureed. Add back to the pot. Pull out chicken and shred or dice, return it to the pot. Add cheese and mix all together. Serve garnished with cilantro or avocado or whatever you please!!!!

**The corn tortillas and cauliflower are great for thickening the soup and adding a little extra something to it. If you want the soup thicker, add less water. This made 4 HUGE servings.

**This recipe is clean and 21 Day Fix approved**
21 Day Fix:  1 green, 1 red, 1/2 yellow, 1 blue