KELLY'S Favorite 17 DAY diet “Mexican Chicken Soup”
Ingredients
§ 4 whole Boneless, Skinless Chicken
Breasts
§ 1 Tablespoon Olive Oil
§ 1-1/2 teaspoon Cumin
§ 1 teaspoon Chili Powder
§ 1/2 teaspoon Garlic Powder
§ 1 teaspoon chipotle seasoning
§ 1/2 teaspoon Salt
§ 1 Tablespoon Olive Oil
§ 1 cup Diced Onion
§ 1/2 cup Diced Green Bell Pepper
§ 1/2 cup Red Bell Pepper
§ 1/2 cup orange pepper
§ 3 cloves Garlic, Minced
§ 2 can (10 Oz. Can) Rotel Tomatoes And
Green Chilies
§ 32 ounces, fluid Low Sodium Chicken Stock
§ 3 Tablespoons Tomato Paste (don’t always
use this)
§ 1 cups Hot Water
§ FOR THE GARNISHES:
§ Sour Cream
§ Diced Avocado
§ Diced Red Onion
§ Salsa Or Pico De Gallo
§ Grated Monterey Jack Cheese
§ Cilantro
Preparation Instructions
Preheat
oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle
1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of
spice mix on both sides. Set aside the rest of the spice mix.
Place
chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken
is done. Use two forks to shred chicken. Set aside.
Heat
1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper,
green pepper, and minced garlic. Stir and begin cooking, then add the rest of
the spice mix. Stir to combine, then add shredded chicken and stir.
Pour
in Rotel, chicken stock, tomato paste, and water. Bring to a boil, then reduce
heat to a simmer. Simmer for 45 minutes, uncovered.
Check
seasonings, adding more if needed---add more chili powder if it needs more
spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to
20 minutes before serving.
Ladle
into bowls, then top with sour cream, diced red onion, diced avocado, pico de
gallo, and grated cheese, if you have it! (The garnishes really make the soup
delicious.)
THY WILL BE DONE!!! +JMJ+
