Chicken and Guacamole Soup

  

4 Servings
Prep Time: 40 minutes

Who doesn't love Mexican food?

Ingredients:
TORTILLAS
120g of almond flour.
1 tablespoon of psyllium powder.
1 tablespoon of baking powder.
1 slightly beaten egg.
3 spoonfuls of water.
2 tablespoons of apple vinegar

FILLING
2 chicken supremes cut in medium squares.
One red bell pepper cut in julienne.
One onion cut in julienne.
2 avocados cut in small squares
1 tomato cut in small squares
Necessary quantity of achiote, salt, bell pepper, hot chili, paprika and lemon.


Instructions:
1. Add the almond flour, psyllium, baking powder and salt in a processor. Press until everything is combined. Pour the vinegar with the processor running. Once it is well distributed, add the egg and the water. Continue processing until the mixture becomes a ball.
2. Put the dough in a transparent film and knead it for one/two minutes. Let it rest for 10 minutes.
3. Sauté the red bell pepper and onion in a frying pan. In a separate pan, sauté the chicken, both pans over medium heat. Cook until the onion is transparent and the chicken is golden. Add the onion and bell pepper mixture to the chicken and season with annatto, salt, pepper, hot bell pepper and paprika. Mix well and let stand.
4. Divide the mixture in 8 equal parts and place them one by one between two film papers, flattening them with the palm to give them a round shape.
5. Heat a skillet over low heat and cook the tortillas for only 5 seconds. Turn the tortilla immediately with a spatula and cook until slightly toasted on both sides, about 30 to 40 seconds.
6. In a bowl, mix the avocado with the tomato, add salt and a dash of lemon.
7. Add the chicken preparation to the cakes, and on top the avocado preparation.

*********************************

30-Day Keto Meal Plans for You, 100 Recipes To Prepare In 20 Minutes Or Less, and more. Click here to get