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1In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt.

2Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno.

3Cook chicken through and remove from broth, let cool and shred with fingers.

4Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender. Pulse until creamy. Add puree to broth and simmer a few minutes over med heat.

5Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar.

6Simmer 10-15 minutes. Garnish with fresh green onion and cilantro.

7Makes 1 Serving

8This can also be made in a slow cooker or crockpot.


3.5 ounces chicken breast

1/2 can diced tomatoes (sugar free, low sodium)

1 jalapeno

1-2 tablespoon cilantro

1-2 teaspoon garlic salt

1 green onion

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

6 drops lemon Stevia

1 cup beef broth

1 cup water


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