Mexican Chicken and Bell Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My favourite diet soup recipe - high protein, low carb and low fat for a healthy post-gym dinner. Ingredients:
1 teaspoon olive oil |
1 onion, thinly sliced |
1 teaspoon chili flakes |
1 teaspoon dried oregano |
3 garlic cloves, minced |
1 red bell pepper, cut into thin strips |
1 yellow bell pepper, cut into thin strips |
1 (400 g) can diced tomatoes |
3 cups chicken stock |
500 g free-range chicken breast fillets, sliced |
chopped coriander or parsley and lime wedge, to serve |
Directions:
1. Saute the onion, garlic, and chilli in the oil until fragrant.
2. Add stock, tomatoes, and oregano and bring to the boil.
3. Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
4. Serve sprinkled with the herbs and add a squeeze of lemon juice.
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