Wheat Belly Chicken Tortilla Soup

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 Avocados
  • 1 Cilantro, fresh
  • 2 Garlic cloves
  • 3 Jalapeno peppers
  • 1 Red bell pepper
  • 1 Spanish onion, large
  • 2 Tomatoes

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Dairy

  • 1 cup Cheese
  • 1 Sour cream

• Other

  • 1/4 cup EVOO

Found on recipes.sparkpeople.com

Description

Ingredients

• 1 lb Boneless Skinless Chicken Breast - Cut into 1/2 inch chunks
• 4 Cups Low Sodium Chicken Broth
• 1/4 cup EVOO
• 2-3 Garlic Cloves - Minced
• 1 Large Spanish onion-finely chopped
• 1 Red bell pepper - finely chopped
• 2 tomatoes - finely chopped
• 3-4 Jalapeno peppers- seeded and finely chopped
• 2 Avocados (for garnish)
• 1 cup shredded cheese (garnish)
• Chopped fresh cilantro
• Sour cream

Directions

• Bring the broth to a boil in a large saucepan over medium heat; keep warm. Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and the garlic and cook until chicken is nicely browned (5-6 min). Add the cooked chicken, onion, bell pepper, tomato, and jalapenos to the stock. Return broth to a boil. Reduce to a simmer, cover, and cook for 30 minutes. Add salt and black pepper to taste. Garnish with sliced avocado, cheese, cilantro and sour cream.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MSWALDROP16.

Nutrition