Well we have been in the deep freeze here in the northeast with temps dipping down into the single digits at night, and we did manage to get a good 5-6 inches from that big bad nor'easter Juno in the beginning of the week. The kids don't really seem to mind the cold too much as they are out burning over 600 calories per hour sledding. I should have that kind of energy right?
One of the things I love most about the winter and snow is coming in from all that cold and sitting down to a nice bowl of piping hot soup. And for me the spicier the better! This soup can warm your right down to your toes and the kids and Mr. Rosemary Lane like it too!
So to keep the calorie count down, instead of sauteing my veggies in oil I simply sauteed them in low-fat low-sodium chicken and beef broth.
4 medium boneless and skinless chicken breasts cut into small bite size pieces
3 1/2 cups of chicken broth
2 cups beef broth
1 14 1/2 oz can of diced tomatoes, undrained
1 medium onion chopped
1/4 cup of chopped sweet green or red pepper
1 1/2 cups loose kernel corn. Frozen works.
2 tsp chili powder
1 tsp ground cumin
1/2 tsp fresh ground black pepper
1/2 of a 4 oz can of jalapeno peppers
1 T snipped fresh cilantro or 1/2 T dried
3 cups tortilla chips coarsely crumbled (I like the ones with a hint of lime)
In a large pot or dutch oven, heat the chicken and beef broths and add the tomatoes, onion and the pepper. Bring to a boil, add the chicken and bring to a boil again, then lower heat and cover the pot. Let simmer for 10 minutes. Next add the chili powder, cumin, black pepper and corn. Then add the chopped jalapeno peppers and cilantro and return the pot to a boil, cover, lower heat and let simmer for another 10 minutes.
To serve ladle soup into 6 bowls and top with the crubled tortialla chips and avocado.
And enjoy all the spicy goodness!
Here's hoping for a break in our big freeze although I know it is not happening until sometime next week!
In the meantime have a great weekend!!!
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