WW CHICKEN TORTILLA SOUP RECIPES

Steps:

• In a large jug, make up 1.2 litres vegetable stock using the stock cube.

  Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

  Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

  Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

  Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.

Steps:

• Slice chicken breast in half so you have 4 cutlets.
• Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
• Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
• Remove from heat and cut chicken into strips, set aside.
• To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
• Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
• Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
• Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
• Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.