Tortilla Soup

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 2

●½ Poblano pepper, chopped
●¼ teaspoon minced garlic
●¼ teaspoon ground coriander
●½ cup tomatoes, canned
●1 tablespoon dried cilantro
●¼ teaspoon salt
●2 cups chicken broth
●8 oz chicken breast, skinless, boneless
●1 tablespoon lemon juice
●1 teaspoon butter
●¼ cup Cheddar cheese, shredded
●2 low carb tortillas, chopped

Melt butter in sauté mode. When the butter is melted, add chopped Poblano pepper, minced garlic, ground coriander, and dried cilantro. Add chicken breast and cook the ingredients for 10 minutes. Stir them from time to time. After this, add canned tomatoes, salt, and chicken broth. Close the lid and cook the soup on manual mode (high pressure) for 15 minutes. Then make a quick pressure release and open the lid. Add lemon juice and sauté the soup for 5 minutes more. Ladle the soup into the bowls and top with Cheddar cheese and chopped low carb tortillas.

Nutrition: calories 336, fat 13, fiber 8.3, carbs 16.1, protein 36.2

Be the first to comment

Leave a Reply

Your email address will not be published.