Sopa Tlalpeno Recipe - Low Carb & Healthy
Low carb recipe for Sopa Tlalpeno which belongs to the Soups recipe category.
- 1 quarts (1.4 L) chicken broth
- 1 pound (455 g) boneless, skinless chicken breast
- 1 chipotle chile canned in adobo
- 1 black avocado
- 4 scallions, sliced
- Salt and pepper
- cup (90 g) shredded Monterey Jack cheese
Pour the chicken broth into a large, heavy-bottomed saucepan, reserving cup (120 ml), and place it over medium-high heat.
While it's heating, cut your chicken breast in thin strips or small cubes and then add it to the broth.
Let the whole thing simmer for 10 to 15 minutes or until the chicken is cooked through.
Put the reserved chicken broth in your blender with the chipotle and blend until the chipotle is pureed.
Pour this mixture into the soup and stir.
Split the avocado in half, remove the seed, peel it, and cut it into -inch (1.
Add to the soup, along with the scallions, and salt and pepper to taste.
Ladle the soup into bowls and top each serving with shredded cheese.
Each with 26 g protein; 4 g carbohydrate; 2 g dietary fiber; 2 g usable carbs.