Name: Tortilla chicken soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: to taste Black pepper; 1⁄4 Tbsp Cumin Ground; 1⁄2 piece Chicken breast; 1⁄4 tsp Garlic powder; 1⁄4 Tbsp Olive oil; 1⁄4 tsp Cayenne pepper; to taste Salt; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 1⁄4 piece Onion; 0 cloves Garlic; 1⁄2 tsp Cumin Ground; 1⁄4 piece Red pepper (sweet); 1⁄2 piece Avocado; 1⁄2 piece Red pepper (hot); 100 g Tomato cubes; 190 ml Chicken stock; 0 hands Fresh coriander; 1⁄4 tsp Chili powder; 1⁄4 tsp Garlic powder; 1⁄2 piece Lime; to taste Salt; 1⁄4 piece Plantain

Fruit

Nightshade

Citrus

Guac.com

Oven

Lunch

Dinner

Appetizer

Paleo

Sirtfood

For the chicken fillets:

For the soup:

Tortilla chicken soup

Cut all the ingredients into small pieces and cut the banana into chips.

Mix the olive oil with cumin, cayenne pepper, garlic powder and salt and pepper in a bowl into a marinade and cover the chicken with it.

Place the chicken fillets on a greased baking sheet (or on a piece of baking paper) and bake them for about 20 minutes (depending on the thickness of the chicken fillet)

Remove from the oven and pull the chicken apart with 2 forks.

Remove the seeds and seeds from the peppers and chop finely.

Heat 2 tablespoons of coconut oil in a large saucepan over medium heat, then add the garlic, onions, pepper and bell pepper. Add the tomato cubes and the herbs as soon as the onions start to turn translucent.

Stir well and then add the chicken meat and chicken broth. Simmer for 30 minutes on a low heat.

Season the soup with lime juice, pepper and salt.

Spoon the soup into soup bowls and garnish with avocado, coriander and plantain chips.

Tortilla chicken soup

Tortilla chicken soup

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Macros(per serving)

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Instructions

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