Chicken Sin Tortilla Soup (VLCD)


1. 1 medium on-the-vine tomato
1 T Minced garlic
1 T Cumin
1/4 t Red Pepper
1/4 t McCormick’s Rotisserie Chicken Seasoning
Pinch of Sea Salt
1/2 t Black Pepper
2 T Liquid Aminos
1/2 Cup Homemade or Rachel Ray’s All Natural Chicken Stock
4 T Fresh Cilantro
3.5 oz. cooked/shredded chicken breast
Preheat pot over medium-high heat. Blanch 3 tomatoes in boiling water, drain and drench in cold water, peel skins and crush in the pot with your fingers or fork. Add minced garlic, cumin, chili powder, cayenne, rotisserie chicken seasoning, salt and black pepper. Continue to crush the tomatoes to your desired consistency with a fork. Add 1-2 tbsp liquid aminos. Add 1/4-1/2 cup Chicken Stock, just add enough to make it the consistency and flavor you desire. Add 2 of the 4 tbsp of fresh chopped cilantro. Bring to low boil. Reduce heat to a simmer and add chicken. Simmer for 10 minutes more. Stir in last bit of cilantro before serving. Serve with your Grissini breadstick on the side or break into 1″pieces on top like traditional tortilla soup.

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