Wednesday, September 24, 2014

Bean and Chicken Soup ~ THM E Meal

I created an E soup. Here is the recipe. It was loved by all here.
The ing. list is specifically what I used, you can adjust to fit your family's needs/size. This comfortably served 6/7. I calculated the entire meal to have about 200/210 net carbs so when it's divided by 6 or 7 servings it's still low enough to have a wasa cracker or 2 with it.

3 boneless skinless organic chicken breasts.
2 cans organic great northern beans - drained and rinsed
2 cans organic black beans - drained and rinsed
1 can organic diced tomato with the juice
1 can Rotel diced tomato with green chilies
2 32oz boxes of organic chicken stock
1 yellow onion
sea salt, pepper, garlic powder
crushed red pepper (optional)
1 Tablespoon butter

Cut chicken into cubes, brown in butter in soup pot until cooked through
Add all beans and stir in a cook for a few minutes
Add cans of tomato with the juice and chicken stock
Dice onion and sautee in a separate skillet with 1 teaspoon butter/oil - add to soup
salt, pepper and garlic powder to taste.
I added two shakes of crushed red pepper and it was a tad on the spicy side. The Rotel already gives it a little kick so I'll probably leave that out next time.
Cook on medium heat about 20/30 minutes.
*If you're worried about the amount of butter, it's only 4 teaspoons spread out among 6/7 servings so you're not going over the fat amount*
The kids put some sour cream in theirs to make it a crossover.

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