Hot Damn...Hot Dinner!

I'm just going to go ahead and state the obvious - WE ARE BUSY!
No seriously, we go to work, come home, change clothes, go workout, come out, shovel some food in our mouths then crash.  So I cook based on ease; if you could even call what I do cooking (ahem...putting  frozen chicken strips and sweet potato fries in the oven).

But, I've been feeling particularly domestic lately so yesterday we had chili and tonight, well, tonight was supposed to be Mexican Tortilla Soup, but that's not quite what happened.  apparently I didn't have enough liquid and ended up with a chunky bowl of goodness.  It was actually so delicious in fact I'm sharing the recipe below.


Chunky Mexican (No Tortilla Used) Soup
2.5 Cups Swanson's Mexican Tortilla Broth
1.5 Cups Frozen Yellow Corn
4 Tablespoons White Onion (I used frozen)
8 Tablespoons La Victoria Mild Salsa
1 Envelope Taco Seasoning
1 Can Black Beans
9.5oz Shredded Chicken Breast

In a large sauce pan heat on high the broth, corn and onion.  Bring to boil, then simmer, reducing down the liquid content to just a smidgen on the bottom of the pan.  Add the black beans (undrained), salsa and taco seasoning.  Mix together well.  Shred the chicken and add.  Heat until chicken is hot, by this time there is very little liquid if any at all.

Serves 6
Calories 190
Carbs 26
Fat 2
Protein 15
Sugar 5

We topped ours with light sour cream and reduced fat cheddar cheese.  So Good!

Tomorrow night I've got visions of BBQ Chicken Pizza! Don't expect this experimentation to last long, I got clearance from the doctor to return to my workouts in two days!