This soup is hearty but not too heavy. David ate two servings in the blink of an eye because he skipped lunch.
INGREDIENTS
10 oz chicken strips
1 tsp ancho chili powder
1 tsp ground cumin
1 cup vegetable broth
1 lemon
4.5 oz cabbage, roughly chopped
0.25 oz cilantro, chopped
2 oz yellow onions, diced
4 garlic cloves, minced
0.5 cup roasted red peppers, chopped
1 whole Roma tomato, diced
2 oz Monterey Jack cheese
1.5 tbsp pepitas
DIRECTIONS
1. Pat chicken strips dry with a paper towel, then cut into bite size pieces.
2. Heat 1.5 tbsp cooking oil in a large pot over medium-high heat. Add chicken to the hot pot. Cook 3-4 minutes, or until lightly browned, stirring occasionally.
3. Add yellow onions, garlic, roasted red peppers, cabbage, and half of the cilantro to the pot with the chicken. Season with the ancho and cumin spice blend and 0.25 tsp salt. Stir to combine. Cook 3-4 minutes.
4. Place pepitas in a dry small saute pan over medium heat. Toast 2-3 minutes or until fragrant, shaking the pan frequently. Transfer to a cutting board and roughly chop once cool.
5. Add vegetable broth and lemon juice to the pot with chicken, with 0.5 cup of water. Season with salt and pepper. Stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
6. Divide Mexican chicken sou between bowls. Garnish with tomato, Monterey Jack cheese, cilantro, and chopped pepitas.
This recipe serves 2.
MACRO INFO:
470 Calories, 26g Fat, 12g Net Carbs, 44g Protein
Tip:
To make your own ancho chili powder, take dried ancho chiles. Pull them apart/cut open (with gloves on preferably). Pull out and discard stem and seeds. Tear the cleaned chiles into 1’’ or 2’’ pieces and place in electric grinder or food processor, until finely ground. Store in an airtight container, and it serves as a very rich, smokey flavor with more spice than traditional/regular chili powder.
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