Celebrate Cinco de Mayo with Soup!

[#1]

Mexican food has a regular slot on the dinner menu in our house.  Although tacos, burritos and quesadillas are the mainstays, I like to mix it up with other options, like this delicious tortilla soup. I discovered this recipe a few years ago and have been making it ever since.  You can adjust the spice level for kids’ tastes by using plain canned tomatoes instead of those with added green chilies, or by using less chili powder and chipotle peppers.  I find it’s a great way to use up leftover roasted chicken–always a great deal in our stores– from meals made earlier in the week

2 teaspoons olive oil (divided)

2 cups cooked chicken, shredded

1 ½ Tablespoons chili powder

1 medium onion, diced

2 Tablespoons canned chipotle peppers, minced (find them in the Mexican foods aisle)

2 teaspoons garlic, minced

8 cups O Organics Low Sodium Chicken Broth

1 14.5-ounce can Safeway Diced Tomatoes with Green Chiles in Tomato Juice

2 cans Safeway Low Sodium Black Beans, including juice

3 cups Snack Artist White Corn Bite Size Tortilla Chips

In medium bowl, toss chicken with 1 teaspoon of oil and chili powder; set aside.  Heat remaining oil in a soup pot, then add onions and cook until soft, about 5 minutes.  Add chipotle peppers, garlic and chicken; cook another 2 minutes.  Add broth, tomatoes and beans. Bring to a boil then reduce heat to low. Simmer about 10 minutes.  Evenly divide chips into bowls and ladle soup on top.  Serve with diced avocado, Lucerne Finely Shredded Southwest Two Cheese Blend and lime wedges as optional toppings.

Makes 6 servings per serving:  Calories: 280; Fat: 8g (Saturated Fat: 1.5g); Protein: 23g; Carbohydrates: 33g; Fiber: 9g; Sodium: 640 mg.

Are you celebrating Cinco de Mayo with a favorite Mexican recipe?

[#2]

Hello peeps, I am a food enthuistic/fitness freak, and I am always searching for healthy ideas. join me in my quest for feeling great all the time. my saying is "food is our medicine" and I believe it to be true.

Breakfast skillet

tps of coconut oil or olive oil

1/4 cup diced onions

1/4 cup sweet potatos

lots of mushrooms

lots of spiniach

garlic powder

salt and pepper

2 eggs

add onions to heated oil, cook for about 2 min. on med heat add potatos cook for about 4 min. add remaining ingredients and cook till potatos are done. toss on plate and add two poached eggs. yumm....