Tonight I made chicken tortilla soup and fresh guacamole for dinner and the whole family enjoyed it, even though my hubby is really in the mood for some steak. He craves red meat like I crave chocolate. What a pair we are. LOL Anyway, here's the recipes. Enjoy!
Chicken Tortilla Soup
1 lb cooked chicken breast, cut or torn into small pieces
1 medium onion, chopped
2 cloves garlic, minced
1 TBS Coconut oil
1 10 oz can diced tomatoes with green chilies
1 small (6 oz) can tomato paste )
1 (32 oz) carton of Chicken Broth (I used Swanson's 100% Fat Free, No MSG 33% less sodium)
8 oz frozen corn
1 TBS cumin
1 TBS Oregano
Pinch of Mexine's Chili Powder (for a kick)
Combine chopped onion, garlic and coconut oil in a large pot over medium heat and saute, stirring frequently until the onion begins to soften. Add canned tomatoes, tomato paste, chicken broth, frozen corn and shredded chicken breast, to the pot and stir until thoroughly mixed. Season with cumin, Oregano, and chili powder. Bring to a boil and then cover and reduce heat to a simmer, cooking for 15-20 additional minutes. Serve with 1 TBS low-fat plain yogurt, sour cream, or shredded cheese and crumbled tortilla chips.
1 small onion, minced
2 cloves of garlic, minced
1 TBS lemon juice
Cut open avocados and scoop them out, discard the skin and pits. Blend the avocados until smooth using a fork or a mixer. Add minced onions, garlic, and lemon juice to taste. Serve immediately with low-fat corn tortilla chips.