Tortilla Soup
Tortilla Soup Ingredient
4 corn tortilla (6 inches in diameter), halve
and cut into 1/4 inch wide strips
2 1/4 cups chicken broth
1 1/4 cup water
12 ounces turkey breast cutlets, cut into 1/2 inch-thick-strips
2 large onions, halve and thinly sliced
2 large red bell pepper, cut into thin strips
1 large jalapeño chili pepper, seeded and minced (wear plastic
gloves when handling)
2 teaspoon ground cumin
1/4 teaspoon dried oregano curshed
1/2 cup frozen corn kernels
1/2 cup cherry tomatoes, quarted
1/4 cup fresh cilantro chopped
2 tablespoons lime juice
1/2 ripe avocado, diced
Tortilla Soup Preparation Method
Arrange the tortilla strips on the prepared
baking sheets and bake for 2 minutes or until crisped and
lightly browned on the edges.
In a large saucepan, combine the broth,
water, turkey, onions, bell peppers, jalapeño, cumin, and
oregano. Bring to a boil over high heat. Reduce the
heat to medium low, cover, and simmer for 10 minutes.
Add the corn and simmer for 5 minutes.
Stir in tomatoes, cilantro, and lime juice. Ladle the soup
into bowls and top each portion with avocado and tortilla
crisps.
Makes 4 servings
Per Servings; 258 calories, 25 g protein, 53 g
carbohydrates, 6 g fat, 53 mg cholesterol, 419 mg sodium, 6g fiber.
Tortilla Soup is good
for
detoxifying for heavy metals, improving liver function,
antiaging, prostate health
Cilantro and coriander were shown in one
small study to help eliminate toxic heavy metal contamination
from the body.
