Wheat Belly Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb Boneless Skinless Chicken Breast - Cut into 1/2 inch chunks4 Cups Low Sodium Chicken Broth1/4 cup EVOO2-3 Garlic Cloves - Minced1 Large Spanish onion-finely chopped1 Red bell pepper - finely chopped2 tomatoes - finely chopped3-4 Jalapeno peppers- seeded and finely chopped2 Avocados (for garnish)1 cup shredded cheese (garnish)Chopped fresh cilantroSour cream
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 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MSWALDROP16.
Serving Size: Makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MSWALDROP16.
Nutritional Info Amount Per Serving
- Calories: 2,395.9
- Total Fat: 169.9 g
- Cholesterol: 420.1 mg
- Sodium: 3,247.6 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 32.6 g
- Protein: 158.0 g
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