This soup is so tasty you wont miss the tortillas:]
3-4 split chicken breasts
3-4 large zucchini
1 onion or a bunch of green onions
2 cloves of garlic
2 tbsp cumin
2 tbsp chili powder
2 can of black beans
2 cans of diced tomatoes or 4 large fresh tomatoes
1/4 cup cilantro
1/2 jalapeno without seeds
2-4 large carrots
1/2 head of cabbage chopped or shredded
1 small can of tomato sauce
Mexican cheese (2 Tbsp per bowl)
light or fat free sour cream
Fill a large stock pot 1/2 – 2/3 to the top with water, then add chicken and boil for about 20 min until chicken is cooked add salt and pepper while cooking.
Next chop and slice all your veggies while chicken is cooking.
Then remove chicken and set aside in a separate bowl leave water in pan this will be your broth/stock.
Now add vegetables, spices and herbs to broth and cook on med-high for 15 minutes stirring regularly. Then lower heat to low add diced tomatoes, beans and sauce and continue cooking until all vegetables are tender. Add salt and pepper to taste.
Garnish with 2 tbsp of cheese and 1 dollop of sour cream. (Must be a total of 5 grams of fat or less for an E meal using THM)