Creamy Chicken Enchilada Soup

 DON'T let the creamy in this soup recipe fool you....there is NO milk or cream involved!  While I am a creature of habit, when I stumble upon a new, healthier recipe, I don't mind giving it a try.  I read through the ingredients and thought "wait, if this is a cream based soup, where's the cream?" The last ingredient listed is a cup of shredded cheese, but that's to use as a topping. Anyway, the secret to the creaminess? Blending some of the ingredients!!  Don't take my word for it though...the next time you are in the mood for Mexican flavors-give this a try! 

Creamy Chicken Enchilada Soup

Ingredients:

• ~1 Tbsp Butter, ghee or olive oil
• ▢ ~1 Medium Onion diced
• ▢ ~2 Celery Stalks sliced
• ▢ ~1 Medium Carrot thinly sliced
• ▢ ~1 Large Red Bell Pepper diced
• ▢ ~2-3 Garlic Cloves chopped
• ▢ ~1½ tsp Ground Cumin
• ▢ ~1 Tbsp Chili Powder
• ▢ ~1 tsp Dried Oregano
• ▢ ~1 15 oz can Diced fire-roasted Tomatoes 
• ▢ ~¼ Cup Tomato Paste
• ▢ ~4 Cups Low Sodium Chicken Broth
• ▢ ~1 14.5 oz can Red Kidney Beans, rinsed 
• ▢ ~1 14.5 oz can Black Beans, rinsed
• ▢ ~1 Cup Fresh or Frozen Sweet Corn
• ▢ ~2 Cups Shredded Cooked Chicken
• ▢ ~1 Cup Mexican Shredded Cheese Blend
• ▢ ~Salt and pepper, to your taste
• Directions:
• Melt butter or ghee (or olive oil if using) in a large stockpot over medium-high heat. Add onion, celery, carrots, bell pepper, and garlic; cook until softened, about 5-6 minutes. Stir in seasonings, diced tomatoes, and chicken broth; bring to a boil. Lower heat to simmer for about 10-15 minutes or until veggies are very tender. Remove from heat. Using a hand blender, blend soup until smooth and creamy. (or place in regular blender). Place soup back over medium heat; add beans, corn and shredded chicken. Stir to combine, heat through couple minutes. Serve with favorite toppings. Enjoy!
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Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce wraps are what I prepped for my lunches this week to keep clean eating fun and delicious.

If you need a quick and easy lunch recipe, this is definitely it :)

You will need:
Makes approximately 6 lunches (I made 3 for myself and 3 for hubby)
~12 large lettuce leafs you can wrap (2 per lunch)
~2 pounds of chicken breast
~1 bottle of Hot Sauce (without preservatives)
~3 bunches of Asparagus
~1bag of shredded carrots
~1 Lime
~Cilantro
~Lunch containers with separate partitions to keep the ingredients fresh

To Prepare:
1. Marinate chicken in enough hot sauce to slightly cover chicken, grill and cut into strips
2. Wash Asparagus, break off hard end pieces, drizzle with olive oil, lightly salt and pepper to taste, and grill along with the chicken. Cut in half once finished
3. Peel off the lettuce leaves from the head and then wash and pat dry
4. Cut lime into half and then cut each half into thirds to get 6 slices
5. Cut a few sprigs of cilantro for each lunch
6. Assemble your lunch containers with 1/2 cup chicken strips, 1 cup of asparagus, 2 lettuce leaves, 1/3 cup shredded carrots, lime slice, and cilantro.
Optional: add a small ramekin of hot sauce for additional heat
7. When lunch comes assemble as shown, wrap like a burrito and Enjoy!

Chicken Stuffed Bell Peppers

Good morning, everyone!

I made the yummiest recipe during my meal prep this weekend! Stuffed peppers. Who else loves them? It's so easy and delicious. We have been enjoying them this work week for our meal prep lunches.

I got this recipe from the cooking show that streams on the same app where I get my workouts. It's been my go-to lately when it comes to finding new recipes for my meal prep. They show a video of how to prepare the recipe, give you a downloadable recipe, and a downloadable grocery list. So easy and simple to follow.

If you want more info on how you can get access to the cooking show (and workouts), please comment below!

Here's the recipe!

INGREDIENTS:

~4 medium bell peppers, cut in half, seeds removed
~2 tsp. olive oil
~1⁄4 cup + 2Tbsp. chopped onion (approx. 1/2 medium)
~1 clove garlic, finely chopped
~12 oz. raw chicken breast, boneless, skinless, cut into 3/4-inch pieces
~1⁄2 tsp. chili powder
~1⁄2 tsp. ground cumin
~1 dash sea salt (or Himalayan salt)
~1 dash ground black pepper
~1⁄2 cup all-natural tomato sauce, no salt or sugar added
~1 cup cooked quinoa
~1⁄2 cup canned black beans, drained, rinsed
~1⁄2 cup frozen corn kernels
~3 Tbsp. fresh cilantro, divided use
~11⁄2 tsp. fresh lime juice
~1 cup shredded Monterey jack cheese
~Hot pepper sauce (to taste; optional)

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Place bell peppers, skin side down, in large baking dish; set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.

7. Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 4 minutes, or until heated through.

8. Add 2 Tbsp. cilantro and lime juice; mix well.
9. Divide chicken mixture evenly between each bell pepper half; cover lightly with foil.

10. Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.

11. Top each bell pepper evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

12. Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired. RECIPE NOTE:

• You can use any color bell pepper for this recipe.

Hope you enjoy! :)