Mexican chicken soup with salad

Ingredients for 3 servings:

• 500 g chicken breast
• 2 peppers, jalapeno
• 4 tomatoes, originally green tomatoes
• 1 large onion(s)
• 1 small iceberg lettuce
• 5 eggs
• 100 g Feta cheese, low-fat, in the original it is a firm cream cheese
• 1 bunch coriander leaves, fresh
• Vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low carb, low fat, low calorie and tasty

Bring a liter of water with low-fat vegetable stock to a boil and bring to a boil. Meanwhile, slice the peppers into rings. Chop the tomatoes and roughly chop the onion. Add the chicken breast and vegetables to the stock and simmer for 30 minutes. Meanwhile, hard-boil the eggs. Wash the iceberg lettuce and cut into strips, peel and finely chop the eggs, coarsely grate the feta cheese, and finely chop the cilantro. Once the chicken breast is cooked, cut the meat into small pieces and return it to the stock. Layer everything in soup bowls: first the eggs, then some iceberg lettuce, then ladle over the stock with the meat and vegetables, and sprinkle with some of the feta cheese. Serve garnished with cilantro.