Friday, April 17, 2015

Favorite Recipe: Mexican Soup


This is one of our family's favorite dinners!  It's incredibly flavorful, and really good for you. (If you are doing Trim Healthy Mama, this is a "Fuel Pull" meal! *cheer!*) It's also really great re-heated later! I hope you enjoy it as much as we do. *smile* 

Crock pot or soup pot:  This recipe can be made either way. Prep time plus cook time: 1 hour for the soup pot. Crock pot, can cook all day on low, but it's important to wait to add the fresh vegetables until the last 10 minutes.

 ** Makes 12 cups **

Ingredients:
  • 6 Chicken breasts, cubed and boiled
  • 8 c. fat-free Chicken broth
  • 14 oz. can Diced tomato, Mexican flavor
  • 1 Roasted red pepper packed in water, chopped
  • 1/4 of a Chipotle pepper in Adobo sauce, chopped
  • 1 can Diced chili's
  • 1/2 tsp. Cumin
  • 2 tsp. Garlic, minced
  • 1 tsp. Fresh Oregano (or 1/2 tsp. dried)
  • 2 tsp. Salt
  • 2 Tbl. Lime juice
  • 2 c. Green beans, chopped
  • 1/2 c. Fresh Cilantro, chopped 
  • 2 small zucchini (8 oz.), quartered and sliced
  • 1 Tomatillo, chopped (not tomato)
  • 1 yellow onion, chopped
  • 1 red (or green) pepper, chopped

Instructions:


  •  Thaw, cube, and set chicken to boil in water to cook.
  • Heat broth in large pot (or crock pot) with the non-fresh vegetables and cooked chicken. Cover and bring to a boil; reduce heat to low and simmer.
  • Food processor chop all fresh vegetables and spices, and add them all at the same time 10 minutes prior to serving.
  • Simmer all together 10 min. and serve hot!  *smile*
  • Serve with shredded co-jack cheese and corn chips

Nutritional Information:
Without the chicken (which I added myself) or cheese or chips: 43 calories, 3g protein, 0g fat, 8g carbohydrate (net 6), 2g. fiber, 3g, sugar, 553 mg sodium, 0mg cholesterol.

Happy, healthy cooking!


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