I tend to eat things I like, over and over and over again... I get on "kicks", my roommates can attest to a Little Debbie Fudge Brownie obsession that lasted well, the whole of my unemployment (3 months). Or maybe my addiction to Chocolate Chip Cookie Dough which I just haven't been able to quit since early childhood. Then there's my love of McDonald's or mashed potatoes or Dr. Pepper and Orange Juice (not together). So yes, I get in phases where I tend to eat the same things and I've just discovered something that is delicious and that is actually somewhat healthy! I know, check me out!
On top of being healthy, my new food crush is something I can cook myself! Which just so happens to help in one of my Resolutions of learning to cook more. I know, I know, I'm quite amazing, eating healthy and cooking....hahaha, if you didn't notice my usual food cravings are not exactly "light eating".
Anyhow, my newest food craze is a recipe I found in Taste of Home's "Everyday Light Meals" (which I totally picked up at the Library), Skinny Tortilla Soup and it's so good! For those of you food connoisseurs, I'm going to post the recipe, so try it out. I highly recommend it; I just made it for the second time in 7 days and devoured it!
Skinny Tortilla Soup
Prep/Total Time: 30 min
1 can (16 oz) fat free-refried beans
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8oz) shredded reduced fat cheddar cheese, divided
28 baked tortilla chips, divided (any tortilla chips will do!)
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted.
Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese. YIELD: 7 servings (or 2 Miranda servings ;) ).
It's even more delectable in the freezing cold weather we've been having, but I'm sure it's just as tasty in warmer climates. Let me know what you think! I may just have to go and finish those leftovers now...
On top of being healthy, my new food crush is something I can cook myself! Which just so happens to help in one of my Resolutions of learning to cook more. I know, I know, I'm quite amazing, eating healthy and cooking....hahaha, if you didn't notice my usual food cravings are not exactly "light eating".
Anyhow, my newest food craze is a recipe I found in Taste of Home's "Everyday Light Meals" (which I totally picked up at the Library), Skinny Tortilla Soup and it's so good! For those of you food connoisseurs, I'm going to post the recipe, so try it out. I highly recommend it; I just made it for the second time in 7 days and devoured it!
Skinny Tortilla Soup
Prep/Total Time: 30 min
1 can (16 oz) fat free-refried beans
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8oz) shredded reduced fat cheddar cheese, divided
28 baked tortilla chips, divided (any tortilla chips will do!)
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted.
Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese. YIELD: 7 servings (or 2 Miranda servings ;) ).
It's even more delectable in the freezing cold weather we've been having, but I'm sure it's just as tasty in warmer climates. Let me know what you think! I may just have to go and finish those leftovers now...
2 comments:
This sounds YUMMY!! I'll have to try this one out Miranda!!!
I made this last night for dinner and it was fabulous!! Thanks!
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