HCG Tex-Mex Seasoning 100 grams cooked/shredded chicken breast 3 medium tomatoes 1/2 cup water (adjust to your desired thickness) 1 - 2 Tbsp liquid Aminos
Preheat pot over medium-high heat. Blanch 3 tomatoes in boiling water, drain and drench in cold water, peel skins and crush in the preheated pot with your fingers or fork. Add water, liquid aminos, and Tex-Mex Seasoning. Continue to crush the tomatoes to your desired consistency with a fork. Reduce heat to simmer and chicken. Simmer for 10 minutes.Serve with a little cilantro and one Grissini breadstick. (Break in 1" pieces on top)
