Soup: Chicken Tortilla Soup IV

Chicken, in a rich broth seasoned with lots of cumin and chili powder, cilantro and onion.

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 80 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Tortilla Soup IV

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

6 pieces frozen chicken breasts
6 cups shredded cabbage
1/2 cup diced tomatoes
1 cup cilantro
1 single serving bag tortilla chips
1 lime
1 cup diced cheddar cheese
1 cup sour cream
4 tbsps chili powder
8 tbsps cumin
1 tbsp pepper
1/4 cup chicken bouillon
1 avocado
1 cup grated carrot
1 large purple onion
1 cup sliced radishes
1 can tomato paste

Instructions

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, sauté for 1 minute.

2. Add 1 gallon water, and bouillon, 1/2 the cumin, 1/2 the chili powder, tomato paste, pepper, bring to a boil.

3. Reduce heat; add chicken breasts, simmer 20 minutes.

4. After 20 minutes, remove chicken breasts from water, let cool, and shred or cut into small chunks.

5. Add back to the water. Add carrots, 1/4 cup of cilantro, can of tomatoes, and simmer for 15 minutes.

6. Add 1/4 cup cilantro, remaining cumin and chili powder, simmer 10 minutes.

7. Ladle 2 cups into soup bowl, top with 1 tortilla chip crumpled, then shredded cheddar, shredded cabbage and 2 tablespoons avocado (both optional), and 1 1/2 teaspoons of cilantro, finish with a squeeze of lime and a dollop of sour cream with radishes on the side (all optional).