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This is another one of my favorite dishes from my first week of Phase 1. I know I keep saying it, but the worst part of getting fit and losing weight is awful food. Far too often the choices are sodium laden TV dinners or “diet” food filled with artificial flavorings and sweeteners/poison. How do you maintain motivation to lose weight and get healthy if your food is toxic and tasteless? This soup is everything but tasteless. It’s fabulously flavorful and low in fat and carbohydrates. One quick time saving tip is to use Purdue Short Cuts Southwestern flavor. I used them in a pinch and it was terrific!

Tortilla-less Tortilla Soup Recipe


1 tablespoon coconut oil

3 clove(s) garlic minced

1 teaspoon cumin, ground

1 pinch pepper, cayenne

1/2 medium onion(s), red finely chopped

3 1/2 cup(s) broth, chicken, fat-free, low-sodium

14 1/2 ounce(s) tomatoes, diced with juice

3/4 pounds chicken, breast, boneless, skinless cut into 1/2-inch cubes

1 (4 ounce) can chopped green chili peppers (optional)

 1 (15 ounce) can black beans, rinsed and drained (optional)

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

3 tablespoon lime(s) juice

Salt to taste

Ground Black pepper to taste

1/4 cup(s) chopped fresh cilantro

Instructions

1 In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes. Add the broth and tomatoes and their juice. Bring to a boil.

2 Reduce the heat and simmer for 5 minutes. Add the chicken, chilies, and beans if you’re using them, and return to a simmer. Cook until the chicken is cooked through, about 4 minutes. 3 Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro and cheese. 

Grab the ingredients and try this great soup for dinner tonight.

Then leave me a comment and let me know how you liked it!

 

¡Bueno Provecho!

~Ana María

 


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