Wednesday, May 2, 2012

Skinny Minny Recipe #4: Chicken Tomatillo Fiesta Soup

Always excited about one pot meals =)

(Makes 6 Servings)
-3 to 4 Chicken Breast (cooked and shredded)
-4 Cups of Low Sodium Chicken Broth
-1 Can of Whole Corn (drained)
-1 Can of Black Beans (drained)
-1 Can of Rotel (not drained)
-2 Small or Medium Sized Red Potatoes (diced into 1/2" cubes)
-1/2 a Onion (diced finely)
-1 Jalapeno (minced and deveined)
-Light Sour Cream
-1 1/2 lbs of Tomatillo Peppers
-2 Cloves of Garlic (finely minced)

1.) Place the Tomatillo Peppers in a food processor or blender.  Roughly blend the peppers.  Do not blend the peppers into a puree.  A few pulses of the blender or food processor should be fine.

2.) Add the onion and garlic into a 3 qt. stock pot.  Cook over medium heat until the onions are translucent and the garlic is slightly browned.

3.) Add the blended tomatillos, chicken broth, corn, black beans, Rotel, potatoes, jalapeno, and chicken into the stock pot.  Cook over medium high heat until the mixture comes to a boil.  Lower heat, cover, and cook for about 30 minutes or until the potatoes are tender.

4.) Top soup off with a couple sprigs of cilantro and a dollop or two of sour cream.

Calorie Counting Diva: ~250-275 Calories per Serving

No comments:

Post a Comment