Time to Detox

Detox Soup

January 4, 2016   13 Comments

I have plenty to talk about if I want to share my transgressions over the holidays.

Did I work out? Not really. I tried a Zumba class and hated it.

Did I drink eggnog, eat lots of cheese, and stuff my face with delicious treats? Uh huh.

Do I regret a minute of my holiday celebration? Heck, no.

How do I feel now? A bit yucky.

My favorite antidote for the overindulged is to eat soup. You can pack soup with vegetables and it is HOT (which given that it is COLD outside is perfect).

I created this Mexican Chicken Soup for my book and it is a staple in my household. It is super easy to make and delicious. This is the type of recipe you will find throughout my book because I am way too busy to spend a long time cooking.

Chicken soup is a healthy comfort food. You can’t say that about ice cream or potato chips (sadly). Most chicken soups are fairly bland and feature noodles and broth - which is wonderful most of the time.

When I get bored of chicken noodle soup, I make this “Mexican” chicken soup because it is spicy and has corn instead of noodles. I freeze it in single serving containers for when I want a light lunch (only 216 calories per serving).

What is your favorite detox soup?

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Mexican Chicken Soup Recipe

reprinted from Snack Girl to the Rescue! with permission

Serves 5, 2 cups per serving
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium green pepper, chopped
1 quart low-sodium chicken broth
1 (14-ounce) can diced tomatoes, drained
1 pound boneless, skinless chicken breasts, chopped
2 cups frozen corn kernels, or fresh corn cut off the cob
2 teaspoons ground cumin
2 teaspoons chili powder
Salt to taste
Crushed tortilla chips, for garnish (optional)
Grated Cheddar cheese, for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green pepper and sauté until soft, about 7 minutes.

Add the chicken broth, tomatoes, chicken, corn, cumin, and chili powder to the pot and bring to a boil. Adjust to a simmer and cook until the chicken is cooked through, 12 to 15 minutes. Taste for salt and adjust the seasonings.

Garnish with crushed tortilla chips or shredded cheese if you want to bulk it up.

Without garnishes: 216 calories, 4.8 g fat, 0.8 g saturated fat, 19.9 g carbohydrates, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

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This soup is HUGE on flavor, low in calories, and incredibly healthy. Win, win, win....


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13 Comments:

I made chicken chili on New Year's Eve. The leftovers have been dinners for several nights. Very healthy and warming.

on January 4, 2016

This sounds wonderful; will definitely add this to my list of soups to try!

I just made a big pot of Chicken Quinoa soup last night; with onion, carrots, garlic, celery, lots of thyme and of course, chicken and quinoa in a chicken broth, it's delicious.

on January 4, 2016

I don't do a soup detox per se, but I am doing the soup for breakfast thing lately. It feels good.

on January 4, 2016

Well that looks tasty. I'm drinking a detox tea at the moment, but that looks good. Catherine, I know exactly what you mean. I do Bone broth in the morning and I'll sprinkle turmeric in it for extra flavor.

on January 4, 2016

Detox has always proven helpful to me in my weight loss quest!

You see, for my whole life I have been battling with my body weight. In my teens I was a little chubby, in my twenties things got worse and I gained a lot of weight, later I got pregnant and guess what… I gained a lot of weight again!

But lately I have dropped just about 35 lbs, after a good friend of mine shared a weight-loss newsletter from a diet expert with me, therefore in an effort to give back here is a link to the 100% free newsletter for all women: http://bit.ly/1kxNYv

on January 4, 2016

Jessica H., I could not open http://bit.ly/1kxNYv.Sounded interesting!!

on January 4, 2016

I couldn't open it either

on January 4, 2016

I TRIED TO OPEN THE NEWSLETTER BUT I HAD THE SAME PROBLEM KAREN HAD. CAN YOU DIRECT ME TO THE WEBSITE??

on January 4, 2016

I've long been a soup maker, usually with a chicken broth base, but yesterday I pitched a buncha veggies (broccoli, cauliflower, carrots, onion, celery, shredded coleslaw mix), a can of black beans (rinsed), and a coupla cartons of beef broth into a big pot. The longer it simmers, the better it tastes!

on January 4, 2016

My daughter just got back from studying abroad in Madrid. Her Host Mother made this soup that she LOVED.
Saute diced onion and at least 4 diced tomatoes in a little bit of olive oil.
Add a quart or two of chicken broth (or vegetable broth) and cut up pumpkin. Since we do not have fresh pumpkin, I have substituted butternut squash.
Add two cans (rinsed) garbanzo beans.
Add fresh spinach and season with curry - and cook.
Delicious!

on January 4, 2016

So sorry you hated Zumba...next to fitness walking, Zumba is indeed my exercise of choice. Love it! I propose you give it another try. Ok...maybe not. Lol

on January 6, 2016

Can you make this in a crockpot?

on January 16, 2016

Woke up today with the worst cold and found this recipe while browsing on Pinterest. I'm making this right now with some turkey I had in the freezer from Christmas. I can feel my self getting better already. Can't wait for dinner

on February 17, 2016


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