Thursday, September 24, 2015

Southwest Chicken Soup Recipe

* 45 oz Chicken, breast, boneless, skinless (raw)
* 6 cup Cooked Tomatoes, canned, stewed
* 12 oz Shirataki Noodles
* 2 1/2 tsp Oil, olive
* 1 tsp Chili Powder
* 4 tsp Garlic
* 2 tsp Bay Leaf
* 1/2 tsp Cayenne Pepper
* 1 cup Cilantro
* 1 tsp Cumin, ground
* 2 tsp Lemon or Lime Juice
* 4 cup Chicken Broth

1. Cut shirataki noodles into 1 1/2 inch sections.
2. Chop garlic if using cloves (1 clove = 1 tsp) and cilantro separately.
3. Rinse the chicken under cold water and pat dry.
4. Heat oil in a large sauce pan over medium heat. Add garlic and saute for one minute.
5. Add the cilantro, stir, and cook for one minute more.
6. Add canned tomatoes with juice, chicken stock, cumin, chili powder, and bay leaves. Bring to a boil.
7. Reduce heat to a simmer and add the chicken breasts and cayenne pepper.
8. Simmer for 15-20 minutes until cooked throughout. Remove and set aside.
9. When chicken has cooled, shred the chicken breasts.
10. Add lime juice and shirataki noodles to the broth. Bring to a simmer and add the chicken.
11. Once chicken is reheated, serve.

One serving provides 1 Lean, 3 Green, 3 Condiments, and 1/2 Healthy Fat.

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