Lunch: Santa Fe Chicken Vegetable Soup with Four-Cheese Quesadillas

This recipe includes fertility superfoods such as:

Broccoli, Chicken Breast

Health and fertility benefits of Santa Fe Chicken Vegetable Soup with Four-Cheese Quesadillas

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

12 oz. boneless, skinless chicken breasts
3 tbsp. Santa Fe seasoning blend
1 tsp. olive oil
1 can family-size condensed tomato soup
1 bag frozen broccoli
1/4 c. chopped fresh cilantro quesadillas
1 tsp. olive oil
4 plain or flavored flour tortillas
1/2 c. reduced-fat Mexican-style four-cheese blend

Instructions

Season chicken with 1 Tbsp seasoning blend. Heat oil in a large nonstick skillet, add chicken and sauté 3 to 4 minutes until lightly browned and cooked through; remove to a plate. Rinse and dry skillet; set aside for Quesadillas.
Put soup and 1 soup can water in a large saucepan; whisk until smooth. Bring to a boil, stirring often. Add frozen vegetables and remaining 2 Tbsp seasoning blend, return to a boil, reduce heat, cover and simmer 3 to 5 minutes until vegetables are tender. Stir in chicken and cilantro; remove from heat.
Quesadillas: While soup simmers, heat 1/2 tsp oil in the skillet. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla. Cook over medium-high heat 1 minute per side or until golden on both sides and cheese has melted. Remove to a cutting board; repeat with remaining oil, tortillas and cheese. Cut each quesadilla in 4 wedges; serve with the soup.

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