Lunch: Anaheim Chicken Tortilla Soup Recipe

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Anaheim Chicken Tortilla Soup Recipe

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.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 Anaheim peppers
3 tablespoons canola oil, divided
8 corn tortillas (6 inches), cut into 1/2-inch strips
2 medium onions, chopped
8 garlic cloves, peeled
7 cups chicken broth
1 can (29 ounces) tomato puree
2 tablespoons minced fresh cilantro
1 tablespoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 jalapeno peppers, seeded and finely chopped, optional
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded cheddar cheese
1 medium ripe avocado, peeled and chopped

Instructions

Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.

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