Chili Chicken Soup- phase 1-4, serves 4
Adapted from Cooking Light Spice blend:
2 1/2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp dried oregano
1 tsp cracked black pepper
1/2 tsp sea salt
Soup:
Olive oil cooking spray
4 skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tbsp minced garlic
1/2 tsp sea salt
1(32-ounce) carton fat-free, less-sodium chicken broth
1(28-ounce) can fire-roasted crushed tomatoes, undrained
1 tbsp fresh lime juice
Relish:
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1/2 tsp grated lime rind
Cilantro sprigs (optional)
To prepare spice blend, combine first 6 ingredients in a small bowl.
To prepare soup, Spray a large nonstick saucepan with olive oil cooking spray and heat over medium heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Saute 8 minutes or until done; cool. Chop chicken; set aside.
Spray pan again with olive oil cooking spray and heat over medium heat; add celery, bell peppers, garlic, and 1/2 teaspoon sea salt. Sprinkle vegetable mixture with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
To prepare relish, combine chopped cilantro green onion and lime rind. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
Adapted from Cooking Light Spice blend:
2 1/2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp dried oregano
1 tsp cracked black pepper
1/2 tsp sea salt
Soup:
Olive oil cooking spray
4 skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tbsp minced garlic
1/2 tsp sea salt
1(32-ounce) carton fat-free, less-sodium chicken broth
1(28-ounce) can fire-roasted crushed tomatoes, undrained
1 tbsp fresh lime juice
Relish:
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1/2 tsp grated lime rind
Cilantro sprigs (optional)
To prepare spice blend, combine first 6 ingredients in a small bowl.
To prepare soup, Spray a large nonstick saucepan with olive oil cooking spray and heat over medium heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Saute 8 minutes or until done; cool. Chop chicken; set aside.
Spray pan again with olive oil cooking spray and heat over medium heat; add celery, bell peppers, garlic, and 1/2 teaspoon sea salt. Sprinkle vegetable mixture with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
To prepare relish, combine chopped cilantro green onion and lime rind. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
As for today the menu was...
Breakfast:
Steel Cut Oats
Blueberries
2 hard boiled eggs
Snack:
Pure Protein Bar
Lunch:Salad
Tuna
Tomatoes
Sliced Peppers
Walden Farms Raspberry Vinaigrette
Snack:
Almonds
Dinner:
Left Over Chili Chicken Soup
Post workout snack:
Kashi Cereal with Almond Milk (YUM)
XO,
Linds
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