TEX-MEX CHICKEN TORTILLA SOUP

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It’s officially fall, which means the temperatures will be dropping and the comforts of warmth will be needed! I love to make lots of soups and chilli’s during cold weather, the recipe listed below is one of my favorites:
TEX-MEX CHICKEN TORTILLA SOUP


INGREDIENTS:


  

2 tbsp extra virgin olive oil

1 chopped onion

2 tbsp of chopped garlic

1 can of chile peppers or 2 fresh chopped jalepeno peppers

3 diced tomatoes

Kernels from 2 ears of fresh corn or one can of corn

2 cups of baby spinach

1/2 sliced red bell pepper

1/2 sliced yellow bell pepper

1 tbsp of siracha

3 cups of low sodium chicken broth

2 cups of shredded chicken (cooked)

1 teaspoon of cayenne pepper

Sea salt to taste 

Ground black pepper to taste
Toppings:

Flaxseed tortilla chips (crushed)

Mexican shredded cheese

Plain Greek yogurt

Lime slices
In a large pot over medium high heat, sautée veggies in olive oil. Cook veggies down for about 15 minutes. Add chicken broth, siracha and seasonings and allow to simmer for about 20-25 minutes, stirring occasionally.
  

Ladle soup into bowl, top with desired ingredients. Enjoy!
Mell B

Instagram: Mellbfit

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