Tortilla soup can be full of heavy cream, instantly skyrocketing the calorie count. But, this recipe incorporates clarified butter and chicken stock for a much healthier broth. The blend of chicken, fire-roasted tomatoes and peppers makes for one flavorful Mexican meal.Ingredients
1 tablespoon ghee (clarified butter)
1 large yellow onion, diced
6 cloves garlic, peeled and minced
2 fresh jalapeño peppers, diced (and seeded, if you wish)
2 quarts chicken stock
1 28-ounce can diced fire-roasted tomatoes
1 pound of chicken breast, cooked and diced
1 cup fresh cilantro, chopped
Juice of two limes
Avocado slices, lime pinwheels, or minced fresh cilantro, for garnish
Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes.
Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant.
Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer!
- Calories - 291
- Carbohydrates - 17.3g
- Saturated Fat - 2g
- Protein - 39.1g
- Sodium - 647mg
- Dietary Fiber - 3.8g