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Healthy Chicken Tortilla Soup with Chicken and Sweet Potato

When cooked at home with a ready-made bone broth, traditional healthy chicken tortilla soup can be an easy, delicious, and nutritious alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas.                      



2 corn tortillas cut into strips

2 tablespoons avocado oil or olive oil

1 onion diced

1 clove garlic minced

1 sweet potato peeled and diced

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder or ground cayenne pepper

28 ounces fire-roasted diced tomatoes

4 cups Kettle & Fire Chicken Bone Broth

1 zucchini diced

2 cups cooked shredded chicken 

Kosher salt

3 limes cut in quarters

Optional toppings: Cilantro, cherry tomatoes, radish, yogurt



  1. Heat the oven to 375°F. Place the tortilla strips on a baking

sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.


  1. Meanwhile, In a large pot over medium-high heat, warm oil. Add

the onion and garlic and cook until the onion is soft, 4 to 6 minutes.

Add the sweet potato, oregano, cumin and chili powder and cook until

fragrant, about 1 minute. Then add the tomatoes and broth. Cook,

partially covered, until the flavors start to meld, 10 to 12 minutes.


  1. Add the zucchini and chicken and cook until the zucchini is soft, 10

to 12 minutes. Add salt to taste.


  1. Remove from the heat and stir in as much lime juice as you’d like.


  1. Place the tortilla strips in bowls. Pour the soup over and add as

many toppings as you’d like.


Steamed Orange Halibut


3 cups Florida Orange Juice

⅓ cup lime juice

1 tbsp. ground ginger

4 pieces (4-oz. each) boned, skinned halibut filet

1 tbsp. cornstarch

2 tsp. minced fresh ginger

Asian chili oil (optional)

Thin shreds lime peel



  1. In the bottom of an 11 to 12-inch-wide steamer, combine the Florida Orange Juice, lime juice and ground ginger.
  2. Cover the pot and bring the juice mixture to a boil over high heat.
  3. Rinse the fish and set the pieces slightly apart on the rack over boiling juice. Cover the pan and reduce to medium heat.
  4. Steam until the fish is barely opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
  5. Lift out the rack.
  6. With a wide spatula, lift the fish from the rack and set on a plate. Cover to keep warm.
  7. Increase heat to high and boil the pan juices, uncovered, until reduced to about 1 ½ cups, 10 to 12 minutes.
  8. In a small bowl, mix the cornstarch with three tablespoons of water.
  9. Add the mixture, along with the fresh ginger, to the reduced pan juices. Stir until boiling.
  10. Place the fish on the serving platter and pour the sauce over-top the fish. Garnish each portion with a few drops of chili oil and shreds of lime peel.


Orange Sesame Noodles with Grilled Shrimp

¼ cup Florida Orange Juice

3 tbsp. Tamari or soy sauce

3 tbsp. peanut butter

2 tbsp. toasted sesame oil

2 tsp. freshly grated ginger

¼ tsp. ground cayenne pepper

10 oz. soba noodles or spaghetti

1 cup snow peas

1 carrot, cut into matchsticks

1 tbsp. toasted sesame oil

1 ½ lbs. large shrimp, peeled and deveined


  1. Combine Florida Orange Juice, tamari or soy sauce, peanut butter, 2 tablespoons toasted sesame oil, ginger, and cayenne pepper in a large bowl. Set aside.
  2. Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook for 30 seconds.
  3. Drain pasta, peas, and carrots, and toss immediately with Florida Orange Juice mixture. Set aside.
  4. Heat pan with 1 tablespoon toasted sesame oil and pan-fry shrimp over medium-high heat for 3 to 5 minutes.
  5. Arrange the pasta on serving plates and top with shrimp.


Hearty Coconut Chickpea Soup


½ cup Florida Orange juice

1 tbsp. olive oil

1 cup diced yellow onion

1 red bell pepper, diced

1 ½ cups diced carrots

1 ½ tsp. kosher salt

3 cloves garlic, finely grated

½ tsp. ground cardamom

1 quart vegetable broth

1 14-oz. can lite coconut milk

1 14-oz. can chickpeas, drained & rinsed

Chopped cilantro, optional



  1. Heat the olive oil in a medium saucepan over medium-high heat until it shimmers.
  2. Add the onions, bell pepper, carrots, and salt and cook until the onions are
    translucent, five to seven minutes.
  3. Add the garlic and cardamom and cook one to two minutes more or until the garlic is fragrant. Do not brown.
  4. Add the vegetable broth, coconut milk, and chickpeas and bring to a simmer.
  5. Decrease the heat to low and continue to cook until the carrots are tender, about 10 minutes.
  6. Add the Florida Orange Juice and remove from the heat, stir Taste and adjust seasoning as desired.
  7. Serve garnished with cilantro as desired.


Florida Orange Juice Baked Chicken Wings



1 cup Florida Orange Juice

6 cloves garlic, minced

¼ cup soy sauce

1 tbsp. brown sugar

1½ salt

½ black pepper

4 lbs. chicken wings


  1. Pre-heat the oven to 400 degrees F.
  2. In a large bowl, combine Florida Orange Juice, garlic, soy sauce, brown sugar, salt, and pepper.
  3. Add the chicken wings and toss to coat.
  4. On two large baking sheets, arrange the wings in a single layer.
  5. Reserve ¼ cup of the Florida Orange Juice mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes.
  6. Half-way through cooking, turn the wings over and baste them with the reserved Florida Orange Juice mixture.
  7. Cook until just done, about 10 more minutes.