Saturday, January 26, 2013

Wheat Belly Recipes #3

Chicken "tortilla" soup - a mexican soup recipe from the Wheat Belly Book by Dr. William Davis.

So easy, delicious AND you get to top with cheese, avocado and sour cream.  I may have to go make some right now.  Hint double or triple the recipe, it really only makes 4 servings.

4 cups low sodium chicken broth
1/4 cup evoo
1 lb boneless, skinless, chicken breasts cut into 1/2 in chunks
2-3 garlic cloves,minced
1 large onion finely chopped
1 red bell pepper finely chopped
2 tomoatoes (I substitued one can of diced tomatoes which I rinsed until clear)
3-4 jalapenos, seeded and finely chopped (left this out for family soup)
sea salt and black pepper
I also added 2 tsps of cumin and 1 tsp dried cilantro

Bring broth to a boil and keep simmering over medium heat.  Add all the ingredients except the chicken and garlic.
Heat the oil in a large skillet and saute the chicken and garlic til chicken is nicely browned
Add chicken to the soup. Return soup to a boil. Reduce to simmer, cover and cook for 30 minutes.

Top with your choices of shredded cheeses, avocado slices and sour cream.  Enjoy.

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