Soup: Chicken Taco Soup

Delicious kickin' chicken taco soup.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Taco Soup

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

1 tbsp cumin
4 tbsps taco seasoning
2 tbsps extra virgin olive oil
2 breasts, bone and skin removed chicken breast
3 cups chicken broth
1 1/2 cups fresh cilantro
4 tsps garlic
1 medium onion
1.12 cups stewed tomatoes
1/4 cup green chilies, chopped
4 cups water
1 cup black beans
1 cup cannellini beans

Instructions

1. Grill the chicken breast and then chop to small bite size pieces.

2. In large stock pot, heat the extra virgin olive oil and then add onion and garlic, stirring and cooking for about 2 minutes.

3. Add the tomatoes, green chilies, cumin, taco seasoning (to taste) and chicken, stirring and cooking for about 2 minutes.

4. Add the beans, chicken broth, and water. Salt and pepper to taste. You can add more cumin and taco seasoning if you like more spice, too.

5. Bring to a boil and then turn to low and simmer for 20 minutes or longer, an hour wouldn't hurt it one bit! Add the cilantro about 5 minutes before serving.

6. Optional to add about 10 sliced button mushrooms sliced and also top with a dollop of fat free sour cream or fat free plain yogurt to your liking!

7. Note: we enjoyed this with a nice green salad with homemade balsamic dressing, sprinkled with some sunflower seeds and some brown rice cooked with some basil.

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