Chicken Tortilla Soup

Here are a couple of Amy’s favorite winter recipes.

5 Cups Low Sodium Chicken Stock
3 Skinless Chicken Breasts
1 tsp Chili Powder
1 tsp Dried Cumin
1 tsp Oregano
Freshly Ground Pepper to taste
1 tsp Olive Oil

Combine chicken and spices and sauté in a thin coating of oil until the outside browns. Remove and set aside.

Add all veggies, except the black beans, to the same pot, and sauté about 15 minutes. Remove half of the veggies, puree and set aside.

Add chicken stock, chicken, pureed veggies, black beans, and salsa to the remaining veggies in the pot. Simmer for 15 minutes.

Serve with fresh lime wedges and a sprinkle of low-fat grated cheese for garnish.

Serving Size: 2 Cups
…and makes plenty for the whole family, or for leftovers!

Turkey Chili

1 pound ground turkey (93% Lean)
Chili powder, black pepper, cumin, 2 garlic cloves
1 jar salsa (any kind)
1 16 oz can tomatoes diced
1 16 oz can black beans
2 cups water
Minced onions (garnish)

In a large pot, heat olive oil and brown the ground meat.

Add salsa and spices to taste (1/2 Tbsp each)

Over medium-high heat, stir for a minute or two cooking the salsa a little (it should bubble)

Add can tomatoes, kidney beans, water. Add more chili powder if desired. Heat on high until it comes to a boil, then lower the heat to medium and simmer for about 20 minutes.


Amy Cieslik Lagone, Home Bodies trainer to greater Billerica MA. "I firmly believe in total, all-around fitness--being in shape isn't just about one thing, such as a flatter stomach, slimmer hips, more muscle tone, or better definition. Being in shape is a lifestyle.”

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