MEXICAN MEALS FOR WEIGHT LOSS: CALDO DE “PAPA”

1. Roast your poblano peppers using your preferred method - air fry at 375° F for 10 minutes with a light layer of oil. Let them sit in a plastic bag or air fryer for 10-15 minutes. 2. Chop the tomatoes and onion into bite size pieces. Peel and chop the chayote into 1 inch cubes. Remove the skin, deseed, and slice the poblano peppers into strips. 3. Add 1 tablespoon oil to a pot and add the onions and minced garlic. Cook for 3 minutes. Season with salt and pepper. 4. Add the tomatoes and cook for 4 minutes. Add the bone broth and water. Cook for 5 minutes. 5. Remove 1 cup of the broth, then add the chayote. Cook for 10 minutes. 6. Blend the broth with cottage cheese. 7. Chop the cheese in 1 inch cubes. 8. Add the cheese, poblano peppers, cottage cheese mixture, and any additional seasonings. Cook for 6-8 minutes or until the chayote is cooked through. 9. Enjoy alone or with your choice of protein.