In a soup pot over medium heat, spray bottom with a quick spray of nonstick olive oil spray. Add onion,

garlic, and carrot, saute until onion is transparent. Add chicken breasts and sear on top and bottom. Add

bone broth, crushed tomatoes, green beans, corn and spices and bring to boil. Cook chicken through,

remove from pot and shred (use a hand or bowl mixer for quick shredding), then return to pot. Add

zucchini and black beans. Return to boil, then simmer 30 mins. Stir in spinach and turn off heat.

Preheat oven to 350. Lay out corn tortillas on baking sheet. Bake 5-8 mins until tortillas are crispy.

Portion 6 servings of Soup, crunch up tortillas and sprinkle on bowls (can wait until the day of serving

when meal prepping), squeeze 1/6 of lime and sprinkle with cilantro.

This can be served with brown rice, sliced avocado and a fresh tortilla- depending on the nutrition

macros you are trying to hit.