Soups? The dieter's best friend!

Chicken Tortilla Soup (though I don't use the tortilla chips, sour cream or cheese as it's great on it's own)

2 boneless, skinless chicken breasts (if I have limited time I get an already roasted chicken and use the breast meat, skin removed)
1/4 to 1/2 teaspoon olive oil
1 tablespoon minced garlic (sometimes I put in 3 tablespoons)
1/4 teaspoon ground cumin (or more to taste)
16 oz chicken broth (low fat if you wish)
1.5 cups of corn kernels (frozen, canned or fresh cut off the cob)
1 cup chopped onion
1 tablespoon lemon juice
1 cup chunky salsa
and if I am feeling spicy I add some cayenne pepper......

saute chicken in olive oil, add garlic and onions until tender- add all other ingredients, simmer 30 or more minutes

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bump for the winter! i love soup when it is cold

Unless it's a super low sodium soup, it's counterproductive for me. Sodium bloats me up and I feel miserable. So even tho it's low cal, it's a bad move for me.

Do you have the nutrional values for this recipe?? It sounds wonderful!!

I second skinnytaste.com for soup recipes. She's got some great ones. I'm currently stuck on Stuffed Pepper Soup. I've made it 2 weeks in a row now and had for lunch everyday at work with brown rice. This week I tweaked it a little to make it thicker (almost chili-like) and added black beans for extra filling. I'm eating it as I type for lunch!

Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)


Ingredients:

3 cups cooked brown rice
1 lb 95% lean ground beef (This week I used ground turkey)
1/2 cup chopped green bell pepper (this week I used a whole peppers)
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes (This week I did 1 can petite diced and 1 can fire roasted)
1 3/4 cups tomato sauce (This week I used a small can of tomato paste)
2 cups reduced sodium, fat-free chicken broth (this week I used 1 can of broth)
1/2 tsp dried marjoram
salt and fresh pepper to taste
- (this week I added a can of black beans)

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

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Holy cow, these recipes sound great! Making me hungry for lunch now. Bump for later. My favorite has always been a hearty vegetable beef (ground turkey) soup.

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