Friday, March 11, 2011

I need a tan

 

We had such a blustery, dreary, dark, rainy day today. We need the rain, but BLECH, I hate cloudy days. Part of me feels like it’s revenge…for all that…bragging. Winking smile

But it’s probably just weather, not revenge. And when weather gets me down:

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soup gets me up!

Don’t-cha Wish You Were in Mexico Chicken Soup (and I wish I had a tan)

6 cups chicken stock or broth (MAKE SURE it’s gluten free!!!)

2 chicken breast (bone-less, skinless) cut in to bite-sized pieces

1 white onion, chopped

1 clove garlic, minced

1 small red pepper, chopped

1 medium zucchini, quartered and sliced

1 tsp. chili powder

1 tsp. cumin

1 tsp. oregano

2 cups corn kernels, fresh or frozen

1 can (15 ounce) black beans, drained and rinsed

1 cup salsa

 

In a large soup pot or kitchen kettle, combine the onion, garlic, red pepper, zucchini, chili powder, cumin, and oregano.

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Then add the stock (or broth)

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and the chicken. Stir to combine.

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Bring to a boil; cover and cook for 12 minutes. Then add the corn, black beans, and salsa.

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Stir to combine and reduce heat to simmer. Keep covered and continue to cook for 40 minutes.

Serve! Possible toppings: tortilla crisps, avocado, sour cream, Greek yogurt, shredded cheese, lime

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I topped mine with a dollop of 0% fat Greek yogurt and shredded cheese

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It was delicious!!

Any tips on freezing soups? I’ve never attempted and I’m wondering if this soup would freeze well.

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TGIF!!!!

My MOH Alex is coming today! I’m so excited Open-mouthed smile

1 comment:

Theresa said...

Haha, I need a tan too and I'm coming out of summer! (Stupid pills! arrgh!) That soup looks awesome, I'll have to keep it in mind for Autumn!