Lunch: Jane Fox's Famous Tortilla Soup

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Jane Fox's Famous Tortilla 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

12 corn tortillas
All-natural vegetable or olive oil cooking spray
Kosher salt
3 to 4 tablespoons corn oil
2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls)
1 tablespoon ground cumin (about a palmful)
2 to 3 cloves garlic, chopped
2 fresh bay leaves
1 large onion, chopped
Handful fresh cilantro leaves, roughly chopped
Freshly ground black pepper
1 quart chicken stock
One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles
4 pieces boneless, skinless chicken breasts
2 ripe avocados
2 limes
2 large jalapeno peppers, seeded and chopped, for serving
1 small red onion, finely chopped, for serving
Queso fresco, crumbled, for serving
Sour cream, for serving

Instructions

Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve. Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes. Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving. To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream. Cook's Note: Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.