Serves: 4
Total Calories: 689
Steam the chicken breast about 10 minutes and set aside. Combine tomatoes, jalapenos, garlic, onion, lime juice, salt and pepper. Heat chicken broth. Cut up chicken into bitesized pieces. Add tomato mixture and chicken to broth. Cook over low heat at a slow simmer about 30 minutes. Serve garnished with plenty of tortilla chips and chopped cilantro. Add diced avocado (if using) at the very end.
Tip
Try with Garden of Eatin' Sesame Blues all natural tortilla chips.
This Tortilla Soup recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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