DASH: SOPA AZTECA MADE EASY AND LOW SODIUM

EASY AND DELICIOUS    !!

LOW IN SODIUM

HEALTHY!!!

RECIPE ( feeds two)

For the stock:

10 onz boneless skinless chicken breast

1/2 small onion

1/2 green bell pepper 

1/4 cup of chopped flat leaf parsley

dash of no salt (if allowed by your doctor) 

dash of pepper

3 cups of water

1 cup of organic free range low sodium chicken broth, Pacific Natural Foods

For the sofrito:

1 big tomato chopped

1/2 cup of chopped yellow onion

1/4 cup of chopped green bell pepper

5 cloves of garlic, chopped

1 teaspoon of hot sauce

2 cups of tomato sauce Muir Glen Organic No salt 

2 teaspoons of good tomato paste

1/2 teaspoon of ground cumin

2 teaspoon of onion powder

2 second PAM spray

Sides:

1 cup of chopped cilantro

1/2 cup of low sodium mozzarella

4 soft corn tortillas Mission Extra Thin, cut in strips

2 slices of avocado (optional)

PREPARATION 

For the stock: In a large saucepan add the chicken, the water, the chicken broth, half the onion, and the rest of the ingredients and let it simmer over medium heat for 30-40 min until internal chicken breast temperature is 165F. Let the chicken rest and until you are able to handle it with your hands. Then shredded all of it and put it on the side. For the broth strain it and set aside.

In the same saucepan ( without the broth) spray for 2 seconds with the PAM spray and then saute the onions and the green bell pepper until soft. Then add the tomato, the garlic, the onion powder, the ground cumin and the tomato paste and let it cook in medium heat for 5-8 min. Next add the tomato sauce, the broth and the hot sauce. Let it simmer for 20 min. Finally add the shredded chicken to the soup and let it simmer for 5 min.

While the soup simmers the last 5 min. Broil the tortilla chips for 2 min or until they are golden brown.

Serve it in a nice bowl. Add as much cilantro as you like. Add 1/4 cup of cheese in each bowl and the tortilla chips... Enjoy!!!