Tuesday, December 20, 2011

Pointing out the obvious...

As you can tell, I haven't been posting lately. Work is wreaking havoc on my soul, my migraines are improving but very slowly, and the holidays' fast approach apparently means BUSY ALL THE TIME, even if I honestly don't know what the heck I'm busy with. 

Thus: Natalie needing a short hiatus from LCaL. Once the holidays are over I'll be back, but for now I'll just be popping in here and there with tidbits of awesome. For instance, our landlady had her team put central A/C and heat in our house today, which is a MAJOR yay (!), so I'm thrilled about that!

Also, tonight I made a delicious soup that I got from here, and so I'm sharing it with you! So quick and simple, uses so few dishes (less to have Joseph wash!), and is so so so tasty. Per usual I tweaked it, so here's the soup as I made it:

Chicken Tortilla Soup

4 cups chicken broth
1-1.5 cups shredded cooked chicken (you can buy pre-cooked shredded chicken or just bake a couple of salt and pepper seasoned chicken breasts and then shred them. When I know I'll need it I bake the chicken the night before so prep for whatever I'm making is super quick)
2-3 cloves minced garlic
olive oil
2 medium zucchinis, chopped
1 yellow onion, chopped
1 can (14.5 oz.) diced tomatoes (I got 'Mexican style')
1.5 teaspoons chili powder
1 teaspoon cumin
juice from 2-3 large limes
salt and pepper
cilantro

Sauté zucchini in olive oil in large saucepan until tender, about 3 minutes. Add onion and sauté for 2 more minutes. Add garlic, chili powder, cumin, and salt and pepper, and stir until fragrant (about 30 seconds). Pour in can of tomatoes (do not drain) and chicken broth and bring to a boil. Add shredded chicken, reduce heat to medium, and simmer until chicken is warmed through (a minute or so). Add the lime juice, and taste to see if you need any more of any of the seasonings. Top with cilantro and serve!

I garnished mine with half an avocado. On Joseph's (since he's not dairy-free) I put about a fourth of an avocado, a dollop of sour cream, and some shredded cheese (our tortilla chips were stale, sadly).

Like I said, SUPER simple and super tasty! It's now on the rotation for sure.

The whole pan of soup (if you use 1 tbsp. olive oil, and depending on how much chicken you use) runs you about 800 calories. So a nice-sized bowl topped with half an avocado only runs you about 350-400 calories. Sweet.


*Next day, eating leftovers for work update. This would be AWESOME with corn thrown in.

No comments:

Post a Comment