Wheat Belly Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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: 4
Recipe submitted by SparkPeople user MSWALDROP16.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSWALDROP16.
Nutritional Info Amount Per Serving
- Calories: 599.0
- Total Fat: 42.5 g
- Cholesterol: 105.0 mg
- Sodium: 811.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 8.2 g
- Protein: 39.5 g
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