Tortilla Soup Pasta

Tortilla Soup Pasta combines the comforting textures of pasta with the vibrant flavors of traditional Mexican tortilla soup. This Paleo-inspired dish is both hearty and nutritious, making it a perfect meal for any occasion.

Ingredients

• Zucchini Noodles - 200 grams
• Chicken Breast - 200 grams, diced
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Red Bell Pepper - 1, diced
• Diced Tomatoes - 400 grams (canned)
• Chicken Broth - 500 milliliters, low sodium
• Cumin - 1 teaspoon
• Chili Powder - 1 teaspoon
• Lime - 1, juiced
• Fresh Cilantro - 2 tablespoons, chopped
• Avocado - 1, sliced, for garnish
• Salt - to taste
• Pepper - to taste

Steps

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until translucent.
2. Add diced chicken breast to the pot, cooking until browned and cooked through, about 5-7 minutes.
3. Stir in the diced red bell pepper, cumin, and chili powder; cook for another 2-3 minutes.
4. Pour in the canned diced tomatoes and chicken broth, bringing the mixture to a simmer.
5. Add the zucchini noodles and simmer for an additional 5-7 minutes, until the noodles are tender.
6. Stir in the lime juice, chopped cilantro, and season with salt and pepper to taste.
7. Serve hot, garnished with sliced avocado and additional cilantro if desired.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein for muscle repair and growth.
• Rich in vitamins and minerals from vegetables.

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