Tag Archives: S

Chicken and Veggie Fiesta Soup {E, S, FP}

Chicken Veggie Fiesta
It is finally cold here in Dallas, and with cold weather comes SOUP WEATHER! A year ago I would have been reaching for my Chicken Tortilla soup recipe, or my Beef stew, pork and potato green chili stew. This year these recipes would all cause a fuel collision now that I am a Trim Healthy Mama! You see the only rule that we Mama’s always follow when in weight loss mode is: Don’t Tandem Fuel! We don’t mix our Fat fuel sources with our healthy Carb fuel sources.

                I was craving a yummy comfort filled chicken soup with a zing. This is my solution to a cold night a need for a hot bowl of yummy soup! Chicken & Vegetable Fiesta soup, I call it fiesta soup because it is a party on my taste buds! In the original recipe one serving is a Fuel Pull (Low fat, and Low Carb) so you can really take this soup and make it an E (Energizing), S (Satisfying), Or have a FP (Fuel Pull). So Here is the original recipe and some ideas on how to take it to E, S, or keep it FP.
Mel’s Chicken Vegetable Fiesta soup

Ingredients:

3 Boneless skinless chicken breast
1 bag frozen pepper and onion mix (I would have used fresh but I was fresh out of them.. haha)

1 Bag frozen Stir fry vegetables

1 TBS Coconut oil

16 OZ chicken stock (I used store bought)

2 TBS Chopped Garlic or 2 fresh garlic cloves

2 TBS red Chili powder (I use New Mexico Red Chili powder it is my favorite)
Optional: 2 tsp Tumeric (because I pretty much add this to everything now)

1 4 OZ cans Hatch Green Chilies- Hot

1 4 OZ can Hatch Green Chilies- Mild

1 Can fire roasted stewed tomatoes (I use the Del Monte brand)

 Cooking Directions:
Dice your chicken into 1 inch pieces then. On a med-high heat melt your coconut oil until fully melted, the pan is nice and hot add chicken breast. You want to hear that sizzle so you get a nice sear on the chicken. Add Salt and Pepper to taste, once your chicken is cooked on all sides add Garlic and chili powder. Toss your pan so the chicken is coated on all sides with the chili powder and then add frozen peppers and onion mix. Allow this to cook for a good 4-5 min until your onions become translucent. Then add your chicken stock and canned items (Green Chilies, and stewed tomatoes.) as well as your frozen stir fry veggies. Cover the pan and allow your soup to come to a boil and then lower your heat to a simmer for about 30-45 min on low.

This will make about 8-12servings. 

Another option is to throw everything in your crockpot and cook on low for 6-8 hours. (I do this frequently in the mornings and then when I get home from work it is perfect and ready for the eating!)

 S topping Options:

Add a squeeze of fresh lime juice , a sprinkle of cilantro. A generous sprinkle some Cheddar cheese and add a dollop of sour cream and a couple slices of avocado! Slice a low carb tortilla into thin strips & crisp up in some butter to sprinkle on top and enjoy! (Just remember for an S you want no more than 6 Carbs from store bought carb items)

E Options:

Add a squeeze of fresh lime juice , a sprinkle of cilantro Add a 1/3 cup of cooked Brown rice or a ½ Cup of Black Beans, a sprinkle of Part skim mozzarella and a dollop of 0% Greek Yogurt! You could also enjoy a few Baked Blue Corn Tortilla chips with it!

 Keep it FP:

add a squeeze of fresh lime juice , a sprinkle of cilantro , a sprinkle of cilantro Add scant sprinkle of part skim mozzarella, & a dollop of 0% Greek Yogurt and enjoy!

 I hope you enjoy this one as much as I did! Remember you can spice it up or down as much as you want. I probably added abother 4-5 TBS of Chili powder to mine (I like a little kick in taste buds) My 5 year old son gobbled it up. Since it is just the two of us I have some in the fridge for lunches and a few containers frozen in the freezer for later!

 **If you are not living the Trim Healthy Lifestyle this would be considered Paleo, or Low Carb/Low Fat Friendly. Alrighty then, I think I have now covered all my bases.** <3 Be Blessed!~ Mel

 

 

 

 

Chicken and Veggie Fiesta Soup {E, S, FP}
Yields 8
I call it fiesta soup because it is a party on my taste buds!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 Boneless skinless chicken breast
  2. 1 bag frozen pepper and onion mix (I would have used fresh but I was fresh out of them.. haha)
  3. 1 Bag frozen Stir fry vegetables
  4. 1 TBS Coconut oil
  5. 16 OZ chicken stock (I used store bought)
  6. 2 TBS Chopped Garlic or 2 fresh garlic cloves
  7. 2 TBS red Chili powder (I use New Mexico Red Chili powder it is my favorite)
  8. Optional: 2 tsp Tumeric (because I pretty much add this to everything now)
  9. 1 4 OZ cans Hatch Green Chilies- Hot
  10. 1 4 OZ can Hatch Green Chilies- Mild
  11. 1 Can fire roasted stewed tomatoes (I use the Del Monte brand)
Instructions
  1. Dice your chicken into 1 inch pieces then. On a med-high heat melt your coconut oil until fully melted, the pan is nice and hot add chicken breast. You want to hear that sizzle so you get a nice sear on the chicken. Add Salt and Pepper to taste, once your chicken is cooked on all sides add Garlic and chili powder. Toss your pan so the chicken is coated on all sides with the chili powder and then add frozen peppers and onion mix. Allow this to cook for a good 4-5 min until your onions become translucent. Then add your chicken stock and canned items (Green Chilies, and stewed tomatoes.) as well as your frozen stir fry veggies. Cover the pan and allow your soup to come to a boil and then lower your heat to a simmer for about 30-45 min on low.
Notes
  1. Another option is to throw everything in your crockpot and cook on low for 6-8 hours. (I do this frequently in the mornings and then when I get home from work it is perfect and ready for the eating!)
  2. See the blog page for all the fuel topping ideas.
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