What you’ll need:
- Chicken breast (you can buy bulk in your local grocer’s freezer section!)
- 1 Onion
- 5 cloves of garlic, or 2-3 tablespoons ground garlic paste
- 1 small can green chile (usually only about 50 cents!)
- 2 cans diced tomato
- Chipotle pepper hot sauce (optional)
- ancho, red, crushed red, or any combination of “hot pepper” spice you prefer.
- Salt and pepper to taste
- Lime juice and cilantro for garnish
Note: For a quick meal using leftover chicken, use chicken broth as base instead and simply shred cold chicken into the soup. Never waste when you can create!
- Combine onion (chopped), garlic, and green chili with a little bit of oil to saute. Add hot sauce and pepper spice to your liking.
- Add tomatoes, salt, pepper and stir until coated with spices and continue to saute.
- Add two chicken breasts (raw, they will cook in the soup and lend their flavor building the “broth” without added calories.)
- Fill pot with water, usually about a quart. I used a beer stein to measure. :p
- Bring to a boil until chicken is cooked. Remove breasts shred and add back to soup.
I like lots of lime and course chopped cilantro, and if I make a particularly spicy batch a dollop of plain non-fat greek yogurt is a nice, cool complement.
This is a very basic soup but you can add anything you like to this recipe. Roasted red peppers, jalepenos, or fresh chiles would be great added to soup.