Saturday, April 9, 2011

Chicken Tortilla Soup Twist

 First Recipe! And one of my favorites. Low carb, moderately low fat, and low sodium. This recipe will feed 4, with a little left over.

1/2 pot boiling water
2 large chicken breasts (diced/uncooked)
1 red pepper
1 green pepper
1 medium onion
1 bunch of cilantro
1/2 cup salsa
1 Tbsp minced garlic
2 cups of low fat cheese (your choice, I like pepperjack/cheddar)
Seasonings- dash of Oregano, lemon pepper, and garlic powder
 1 Tbsp sour cream ( low fat/non fat)
1 Avocado
2 Low carb high fiber tortillas (large ones- Mission brand)
Olive oil or Omega-3 cooking oil (for frying)
1. Bring water in pot to a boil, add the chicken and turn heat down to medium.
2. In a frying pan add the peppers and onions cook until tender.
3. Add the frying pan ingredients into the chicken and water mix.
4. Add Cilantro, salsa and garlic to the pot.
5. In another frying pan (or you can bake) cut the low carb tortillas into small strips and fry in light oil until crispy.
6. Add the cheese lastly to the pot, turn heat down to med./low
7. Add seasonings.
8. Serve soup by adding a dash of sour cream and sliced avacado to the top.

* You do not want to use fat free cheese in this. It does not melt!

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