South of the Border Chicken Soup

Ingredients

  • 5 oz cooked chicken breast
  • 1 cube chicken bouillion
  • 1 cup water
  • 1/2 cup stewed, diced tomatoes
  • 1/4 cup green pepper
  • 1 tsp diced onion
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • Dash ground, black pepper

Directions

First, bake the chicken using your standard procedure for baking chicken. Then, cut it into cubes and set aside. The hard part is over!

Get a large pan and combine the water, bouillon cube, diced tomatoes, onion, green pepper and onion. Turn up the heat until it boils! Then, add the chicken and reduce the heat. Let it simmer for about 10 minutes.

Add the rest of the indredients from the list above.

Pour it into a bowl and enjoy! You definitely won’t feel like you are eating a soup designed for weight loss!

Servings: 1

10 thoughts on “South of the Border Chicken Soup”

  1. Is the chicken recipe for one lean and green meal? Thanks for your reply:-) also what salad dressings can I use and what am I looking for on the dressings when I am reading the labels? Thanks again

  2. If you want to add noodles, pick up some tofu angle hair or fettucini style noodles. they are sold in the grocery store in the natural food section. They are in the refidgerator section. The are a bit rubbery, but absorb the flavor of any sauce that is put over them. rince and heat anyway you want- I like to put the in the pan after steaming veggies. just a minute and they are ready to go.

        1. Incorporate 6 oz of cooked chicken breast to maximize lean serving. Onion is not allowed (1/2 tsp onion powder is a condiment). Highest-carbohydrate vegetables (carrots, corn, peas, onions, edamame, and brussels sprouts) are eliminated in order to enhance weight-loss results. The recipe only includes 1.5 servings of vegetables, so you could add more or supplement meal with an additional 1.5 servings of greens

          1. Would you please explain the onion issue to me – I’ve seen online that we can have them, but not cooked, but I don’t understand that either. Can they really change? I appreciate any advice, links or info. Thank you.

          2. So, I was a little wrong on the onion issue. You cannot have it in any form as a vegetable. You can however have 1 Tbsp as a condiment. And yes, vegetables can change their glycemic index with cooking. Carrots are a good example as they are different when evaluated raw vs cooked.

  3. I thought tomatoes weren’t allowed on the MF plan. Will someone please explain that to me? Raw vs. cooked? Maybe that’s the difference? Thank you!

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