-2 tbs. sea salt and freshly ground pepper
-6 cups low sodium chicken broth
-1/2 cup water
-1 head garlic, cloves separated and peeled
-8 ounces boneless, skinless chicken breast, trimmed
-2 teaspoons olive oil
-1 medium onion, chopped
-1 poblano chile pepper, chopped
-1 large dried chipotle red pepper
-5 radishes, thinly sliced
-1/2 cup chopped fresh cilantro
-1 lime, quartered
Bring broth, sea salt, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, about 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion, ground pepper and the poblano chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
Add 1/2 cup of the broth and the dried chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Bring to a boil, reduce to a simmer and cook 5 minutes.
Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top off with equal portions of sliced radish, and roughly chopped cilantro. Serve with a wedge of lime.
*Once reached 21 day maintenance try adding brown rice and top with chopped avocado and a quesadilla slice.
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