The other day I was watching Rachel Ray on the Food Network and she did an awesome recipe. Most of the time that station is entertainment but this soup sounded like it had all the ingredients to be a keeper. I can't wait to fix it again!
Here's the link to her recipe: RR Chicken Fajita Soup
Here it is as I made it:
1 TB Olive Oil
3 skinless, boneless chicken breasts, cut into bite size pieces
1 TB coriander (this is a key ingredient!)
thyme- fresh or dried
salt and pepper
Onion
Bell pepper, any color you'd like to use
1 jalapeno (seeded)
1- 14.5 oz can fire roasted diced tomatoes
1-14.5 oz Mexican style diced tomatoes
1 qt chicken broth
Heat a large soup pan with olive oil over medium high heat. Add chicken and cook for about 4 minutes. Add coriander, thyme, s&p, onions, and peppers. Cook 8-10 minutes, stirring frequently. Add tomatoes and chicken broth. Heat through. If you need to keep it warm for a bit turn to low until ready to serve. Makes 8- one cup servings
If you'd like, top with cheese, chips, cilantro, or avocado.
I found nutritional info at sparkspeople.com I'm not sure how accurate it is but it sounds about right.
Without any topping 1 cup would be 150 calories.
If I was ever in a hurry I could see using a roasted deli chicken and shredding some of it. Also, my hubby does not like green peppers so I used one red pepper. It would be great to use green, red, orange or yellow! Leave the seeds in your jalapeno pepper if you want it spicier.
Enjoy!
Sounds good. I'm a vegetarian so will substitute something for the chicken and broth.
ReplyDeleteI made a table in Word to track my spring challenge mileage. I'll send it to you via e-mail at the end of the week.
I have totally failed at writing down what I am eating - I have to find that phone ap! But I set my goal to run 30 times in 7 weeks so just a bit over 4 times a week and I am on track with that. I am logging my miles on Nike+ but haven't figured out a way to show them on my blog.
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