Thursday, September 23, 2010

30 by 30 Thursday

Not much to report. Still running, but no 30 Day Shred. Monday (hopefully) I will get up before work and start again. I think I am going to try to start on Level 2, since I only did two days of Level 3 before getting injured. I am getting faster at running. My average mile time right now is about 10:25, but that isn't for more than like two miles. Gotta start somewhere!!!

To celebrate the official beginning of fall, I thought I would post a healthy soup recipe to keep us warm in the cooler temps.

The Whole Enchilada Chicken Soup - Found on Hungry Girl's website

Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender. Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add a dash or more hot sauce. Serve and, if you like, top with shredded cheese and/or crushed chips. Enjoy!!!

MAKES 9 SERVINGS - PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein

I know I love the heat, but it is so much nicer running in cooler temps!

2 comments:

Kristin said...

YUM! Perfect for fall/winter. Meg did a chicken enchiladas post today over at BBRG. Ya'll were on the same wavelength!

Erin said...

That sounds delicious!