“Tortilla” Green Soup

Allergies: Dairy4 ServingsCalories: 350 per serving

Ingredients

  • 1 1/2 lbs skinless chicken breasts, cooked and shredded
  • 8 cups fat-free chicken stock
  • 2 packet Ideal Protein Pancake Mix
  • 3 cups celery root, in small cubes
  • 2 cups spinach
  • 1 1/2 cups green onion, chopped
  • 1 cup leek, chopped
  • 5 tbsp garlic, minced
  • 3 tbsp cilantro, chopped
  • 3 tbsp chives, chopped

Directions

  1. Preheat oven to 400 degrees.
  2. Slowly cook green onions, leek and garlic in olive oil. Add celery root. Add spices, sauce and stock. Cook on low for 45 minutes.
  3. Prepare four 8” diameter pancakes adding 1 tablespoon of cilantro. Cut into strips and place on baking sheet. Brush lightly with oil and bake for 5 to 10 minutes or until crisp.
  4. Just before serving, add chicken, sprinkle soup with pancake strips and remaining cilantro.
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