Clean Tomato Soup

I have really enjoyed my lunches this week. I made a huge pot of Homemade Tomato Soup and topped it with some Whole Wheat Crackers. Simply AMAZING! Give it a try! 

Ingredients:

• 3 cloves of garlic
• 1 small yellow onion
• 1 cup chicken or vegetable broth (reduced sodium if you are using store bought)
• 2 Tbsp Olive oil
• 1/2 cup low fat coconut milk (or you can use low fat milk)
• 3- 14 oz cans of crushed tomatoes
• 5-6 fresh basil leaves
• 1/4 cup low fat yogurt
• Pepper to taste

Directions (Makes 5 servings):
1. In a medium sauce pan fry the onion on medium-high until translucent (about 7 minutes). Add chopped garlic and fry for an addition minute.
2. Add 3 cans of tomatoes and broth. Keep on medium high for about 10 minutes.
3. Reduce heat to low, add in coconut milk (or milk) and basil leaves for about 2-3 minutes.
4. Transfer soup to another bowl, let cool. Blend soup in batches until desired consistency. Add in yogurt. Add pepper to taste.
5. Heat soup on low for a few minutes and serve warm! 

Chicken Tortilla Soup

Today's lunch was left over tortilla soup and it was amazing! It always taste better the next day. YUMMMM!!! 
This recipe is PERFECT for this time of year. Clean, healthy, and makes tons of left overs. 

Clean Chicken Tortilla Soup

Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can (15 Oz. Can) Black Beans, Drained
1 can Pinto Beans
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
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FOR THE GARNISHES:
Greek Yogurt
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro


Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)