• 2 or more cups cooked shredded chicken — if I don't have some cooked chicken already, I'll just chop up boneless chicken and cook it in the soup – pasture raised chicken is best — here's where to find healthy, safe meat online if you don't have a local source.
• 1-2 garlic cloves chopped small (I also added chopped onion)
• 2-4 Tablespoons butter pastured butter is best
• About 4 cups chicken broth homemade broth is best I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
• About 4 cups chopped/stewed tomatoes Lyn purees it so the kids don't notice the chunks – you could do this easily with a Hand Blender
• 1 cup salsa or just add more chopped tomatoes and seasonings to your soup – if you don't have picky kids, you could add some bell peppers or jalapeno peppers, too
• 1/2 cup chopped cilantro and other fresh or dried herbs if desired like oregano and parsley
• 1 Tablespoon or more of ground cumin depending on how spicy your salsa was
• Often I'll also add a can of organic black beans and some corn
• Sea salt and pepper to taste
• If you have leftover rice, you could throw that in, too.

For the top:

• 1 cup shredded cheese – Monterey Jack cheddar, whatever
• Sour cream
• Organic tortilla chips optional