Lunch: Jane Fox's Famous Tortilla Soup

This recipe includes fertility superfoods such as:

Chicken Breast, Avocados

Health and fertility benefits of Jane Fox's Famous Tortilla Soup

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 Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

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.

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