Chicken Tortilla Soup

There’s nothing like walking into the house at dinner time with this on the table….

fixate chicken tortilla soup

 

Ok – well maybe it didn’t look quite like that and more like…

fixate chicken tortilla soup Kyle cooking

Hey may be a bit messy but he is GOOD!

Nonetheless – my hubby whipped up this incredible, clean, chicken tortilla soup adapted from the FIXATE cookbook and I am excited to share the recipe with you!

WHAT YOU NEED:

  • 8 – 6″ corn tortillas
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery
  • 4 medium tomatoes
  • 6 cups low sodium chicken broth
  • 3 cups cooked chicken, shredded (Leftover salsa chicken works great!)
  • 1 1/2 cups sliced carrots
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp chili powder
  • 1/2 medium avocado
  • 1/4 cup chopped fresh cilantro
  • 4 tsp crumbled  feta cheese

WHAT YOU NEED TO DO:

  1. Preheat oven to 350
  2. Line large baking sheet with parchment paper
  3. Bake tortillas for 8-10 minutes on baking sheet, cool and break into pieces
  4. Heat oil in large saucepan over medium heat
  5. Add onion and celery, cook for approximately 5 minutes
  6. Add garlic and cook for an additional 1 minute
  7. Add tomatoes , cook for an additional 5 minutes until soft
  8. Combine: onion mixture, 2 cups broth and HALF of the toasted tortillas into food processor and BLEND until smooth
  9. Add mixture into large saucepan. Add remaining 4 cups brother, chicken, carrots and seasonings. Bring to a boil and cook on low approximately 10 minutes until carrots are tender.
  10. Top each serving evenly with avocado, cilantro, cheese and remaining tortilla soup

SERVES: 4 (1 1/2 cups each)

CONTAINER EQUIVALENTS: 3 GREEN, 1 YELLOW, 1 RED, 1 1/2 BLUE

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Pineapple Chicken Skewers

I don’t know about you but we have no “grilling season” in our house – we grill all year long…rain, snow or shine – and this new recipe will be sure to hit the rotation more regularly!!!

2015-08-27 18.13.56

PINEAPPLE CHICKEN SKEWERS

Serves 4 – 2 Skewers each  

Container equivalents: 1 Green – 1 Red – 1/2 Purple 

WHAT YOU NEED:

  • 8 skewers
  • 1 lb raw chicken breast, cut into 1″ pieces
  • 1/4 cup reduced-sodium soy sauce (gluten free)
  • 2 tsp sesame oil
  • 2 tsp grated fresh ginger
  • 1 8oz can pineapple chunks OR 1/2 pineapple cubed (fresh is SOOO much better if you can get a ripe one!)
  • 2 medium red bell peppers, cut into 16 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 large zucchini – sliced in half then into 1/2 inch moons (optional)

WHAT YOU NEED TO DO:

  1. If using bamboo skewers, soak in water for 30 minutes
  2. Place chicken in resealable plastic bag/container and add soy sauce, oil, ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate
  3. Preheat grill on medium heat
  4. Place a piece of chicken, pineapple chunks and veggies onto skewers, alternating the pieces
  5. Grill skewers on covered grill for 4-5 minutes each side or until chicken is no longer pink inside
  6. Serve immediately
  7. Use leftovers for lunch on the go salad

Note: This recipe was inspired by the FIXATE cookbook, by Autumn Calabrese. I added zucchini and doubled the peppers and onions to get in a full green container rather than just 1/2 a green along with the 1 red and 1/2 purple.

Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes. 

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

Homemade Zucchini Chips

Craving something salty?Megan Blinka, Maegan Blinka, Zucchini Chips, New recipe, FIXATE recipe, what is FIXATE, Gluten free snack idea, Healthy chips, healthy snack idea, Veggie chips, homemade veggie chips

Need a little crunch?

But still need more greens in your day?

Zucchini chips are to the rescue!!!

While these do take some time to bake, they’re as simple as can be and were truly gone within about 5 minutes after taking out of the oven. Easily a success!!!

*Note to self: double up next time!!!

SERVINGS: 4

PREP TIME: 15 minutes

COOKING TIME: 2 hours

Container equivalents: 1 GREEN, 1/2 tsp

WHAT YOU NEED:

2 large zucchini, sliced thinly

1 TBSP olive oil

1/2 tsp sea salt or Himalayan Salt

WHAT YOU NEED TO DO:

Preheat oven to 225 degrees F

Place zucchini slices in one layer between paper towels to help draw out liquid

Line two large baking sheets with parchment paper

Place zucchini slices on prepared baking sheets

Brush zucchini with oil, sprinkle with salt

Bake for 2 hours, or until golden brown and crispy

Cool completely before serving

This recipe is from the new cookbook FIXATE, by  Autumn Calabrese. Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes. 

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

THERE TRULY IS POWER IN NUMBERS