Monday, March 18, 2013

Mexican Chicken Soup

KELLY'S Favorite 17 DAY diet  “Mexican Chicken Soup”

§  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

§  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.)


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