Lunch: Anaheim Chicken Tortilla Soup Recipe

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Anaheim Chicken Tortilla Soup Recipe

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 Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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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