Chicken Lime Vegetable Soup

• tablespoons butter↗2 tablespoons
• tablespoons canola oil↗2 tablespoons
• white onions, chopped↗3
• stalks celery, chopped↗5
• carrots, peeled and chopped↗4
• cup mushroom, sliced↗1 cup
• quarts water↗3 quarts
• whole chicken breasts, with skin on or 1 small roasting chicken↗2
• tablespoons chicken base↗2 tablespoons
• roma tomatoes, peeled, seeded, coarsely chopped↗5
• tablespoons tomato paste↗3 tablespoons
• bunch fresh spinach, thoroughly washed and chopped↗1
• tablespoon fresh ground pepper↗1 tablespoon
• tablespoons Worcestershire sauce↗2 tablespoons
• tablespoons fresh lime juice (or more to taste)↗3 tablespoons
• cup fresh parsley, chopped↗1

Step-by-step instructions

1. 1

   Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.

2. 2

   Add mushrooms and continue cooking about 3-5 minutes.

3. 3

   Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).

4. 4

   Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.

5. 5

   Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.

6. 6

   Ladle into bowls and top with crispy tortilla strips.