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- 150g of Cooked Chicken Breast Meat, Shredded
- 4 Cups of Low Sodium Chicken or Vegetable Broth
- 1/2 Cup of Corn
- 1 Roma Tomato, Halved
- 3 Carrots, Halved
- 3 Stalks of Celery, Halved
- 1/2 Cup of Onion
- 1 Garlic Clove
- 1 Thin Slice of Yellow Squash
- 5 Mini (Baby) Multi Colored Bell Peppers
- 1 Leaf of Cabbage (optional)
- 4 Mushrooms, Sliced
- 2 Tbsp Taco Seasoning
- Juice of 1 Lime, Squeezed
- 1 Dash of Cumin
- Salt & Pepper to Taste
This is a Chicken Tortilla Soup inspired recipe provided by our nutrition partner Earthetarian. Even though you are not allowed to eat the tortilla chips you can still enjoy this Mexican delight but by excluding the chips add this as a protein rich alternative to your next lunch/dinner meal.
1 In a small pot, heat up the chicken broth.
2 When hot, add the mushrooms & corn and heat it up slightly for approx. 5 min.
3 Chop all the remaining ingredients (or blend them in a blender if you have a blender accessible) to your desired thickness, once blended – cook the blended ingredients in a large pot with the chicken/vegetable broth until hot.
Serve & enjoy – you can top it off with a little cilantro for some additional flavoring.
Calories: 296 per serving.
Earthetarian Cooking Tip: Chicken Broth/Vegetable Broth Tip: If you cook a lot of chicken, you can save the chicken drippings and broth in a reusable container & store it in the fridge or the freezer for future use.
This recipe was hand-picked & provided to you by our Healthy Eats Partner the Earthetarian.