Mexican Tortilla Soup

There’s no tortilla in this Mexican tortilla soup, just the idea of something to accompany foods that go with tortillas!Recipe from “Wheat Belly” by William Davis.

Ingredients:
4 C low-sodium chicken stock
¼ C extra virgin olive oil
1 pound boneless, skinless chicken breasts, cut into ½ inch chunks
2 to 3 garlic cloves, minced
1 large Spanish onion, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
3 to 4 jalapeno chile peppers, seeded and finely chopped
Salt and Pepper
Optional garnishes (to split between 4 portions):
1 Avocado
1 C shredded Monterey Jack or Cheddar cheese
½ C chopped cilantro
4 tbsp Greek yoghurt
Method:
Bring the stock to boil in a large saucepan over medium heat; keep warm.
Meanwhile heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until the chicken is nicely browned, 5 to 6 minutes.
Add the cooked chicken, onion, bell pepper, tomatoes and jalapenos to the stock. Return the broth to a boil. Reduce to a simmer, cover and cook for 30 minutes. Add salt and pepper to taste.
Makes 4 servings; count each serving as 3 protein. If using avocado, add 1 fat; if using cheese add 1 protein.