Wheat Belly Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Wheat Belly Chicken Tortilla Soup calories by ingredient
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Introduction

This is the Recipe for Chicken Tortilla Soup from the Wheat Belly book by William Davis M.D. This is the Recipe for Chicken Tortilla Soup from the Wheat Belly book by William Davis M.D.
Number of Servings: 4

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

Tips

I used the leftover turkey from Thanksgiving and doubled the recipe. YUM!


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 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MSWALDROP16.

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