DAY 6: Tortilla Soup, Spanish Rice, Green Salad

Tortilla Soup

  • 1 Tbsp olive oil

  • 1 lb boneless chicken breast

  • ½ tsp ground coriander

  • 2-3 sprigs fresh thyme, leaves only

  • ½ tsp sea salt

  • 1/8 tsp black pepper

  • ½ onion, quartered and thinly sliced

  • ½ bell pepper, quartered and thinly sliced

  • ½ jalapeño seeded, deveined and thinly sliced

  • 1-14.5 oz can fire roasted diced tomatoes

  • 2 Tbsp veggie broth powder

  • 2 cups hot water

  • 3 cups tortilla chips

  • ½ cup shredded cheddar cheese

  • ½ avocado, diced

  • 1 Tbsp lime juice

  • 2 green onions, chopped

  • ¼ cup cilantro, chopped

Instructions

Heat oil in a skillet and add chicken. Cook 4 minutes, or until it begins to brown. Add coriander, thyme, salt, pepper, onion, bell pepper and jalapeño. Cook 8-10 minutes, stirring frequently. Mix broth powder with hot water. Add broth to skillet along with tomatoes. Heat through. Lightly crush tortilla chips into 2 bowls. Top with cheese and ladles of soup. Squeeze lime juice into soup. Garnish with avocado, green onions and cilantro.