Low cardINGREDIENTS
- 1 tbsp Light Olive Oil
- 2 cup, cooked, diceds
Chicken Breast
- 1 fruit without skin and seed California Avocado
- 1 tsp leaf fresh Oregano
- Sweet Red Peppers 1/2 medium (approx 2-3/4" long, 2-1/2" dia)
- 1 tsp Garlic
- Canned 1 14 oz Crushed
Tomato
- 1/2 tsp Salt
- 3/4 tsp Chili Powder
- 1/2 cup, Monterey Jack
Cheese shredded
- Adobo Sauce 1 each Chipotle Peppers
- 1/2 medium (2-1/2"
dia) Onions
- 4 cups Chicken Broth,
Consomme or Bouillon
- 4 oz Green Chili Peppers
(Canned)
- 1/4 cup Cilantro (Coriander)
- 1 1/2 cup, choppeds
Zucchini
- 1 fl oz Fresh Lime Juice
DIRECTIONS
1. In a 2-quart
soup pot, warm 1 tablespoon oil over medium-high warmth. Include the yellow
onions and garlic. Sauté for 2-3 minutes until the point when onions are
transluscent.
2. Add the red
chime pepper and zucchini; sauté for 2 minutes at that point include the bean
stew powder, chipotle pepper, oregano, and salt. Cook for 1 extra moment until
fragrant.
3. Add the
tomatoes, chicken soup, jalapenos, and destroyed chicken. Cook revealed for 15
minutes, add the cilantro and keep on cooking for an additional 5 minutes.
Expel from warmth and include lime juice; season with salt and naturally ground
dark pepper.
4. Serve with
diced avocado (1/4 for each serving), 2 tablespoons cheddar and extra cilantro
if wanted. Makes six 1/2 container servings. Discretionary for Phase 2: include
disintegrated low-carb tortilla strips or chips as an enhancement. Kindly Don't
neglect to put the extra Net Carbs to the aggregate for the tortillas.
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