As a young child, I remember when my mom would go to Sam’s Club or Costco and bring home a box of frozen soft pretzels. My brother and I absolutely loved these pretzels that you would sprinkle a little packet of this thick sea salt […]
Today, I am bringing you back to your childhood dreams with these Healthy Classic Pop Tarts using Olive Oil! Not only do they taste absolutely delicious, but they are crushing it in the beauty department, as well 😉 Inside of the delicious crust is my […]
Sometimes you just want to spice up your normal soup recipe and try something different… Whenever my family goes to a Mexican restaurant, my mom typically orders their traditional chicken soup and most of the times it looks delicious! So, I decided to see if I could replicate her favorite Healthy Chicken Tortilla Soup… and I must say that it was approved by her liking!
Personally, I always like to make everything as fresh as possible. I prefer to use fresh fruits and vegetables over canned or even frozen ingredients, because I think it adds more flavor BUT in this recipe, I wanted to make it ULTRA SIMPLE for you guys… so no stress, because this one is a no brainer! It was truly simple to make!
Encouraging quote of the day is once again straight from the most encouraging and comforting book out there…
“Whatever you do, work heartily, as for the Lord and not for men.” – Colossians 3:23
As a child, I always thought this verse meant things such as holding the door open for someone, helping an (wiser) older person cross the street, etc. But as I grew older, I realized how much more there is to the meaning. It not only means helping someone out in need, but always doing it with the right heart. When our hearts are right with Christ, we will do everything with love and compassion and humility, and never in vain.
It is time to grab our aprons and begin cooking!
Healthy Chicken Tortilla Soup
For the Chicken:
- 1 lb. Chicken Thighs, boneless & skinless
- 1/2 tsp. Cumin
- 3/4 tsp. Chili Pepper
- 1/2 tsp. Sea Salt
- 1/4 cup Extra Virgin Olive Oil
For the Soup:
- 1 Red Onion, thinly diced
- 1 cup Sweet Corn
- 1/2 cup Bell Peppers, diced
- 1/3 cup Green Chilis (canned)
- 1/3 cup Enchilada Sauce
- 1 quart Chicken Broth (more or less)
- 14.5 oz Fire-Roasted Tomatoes
- Juice of 2 Limes
- 2 tbsp. Extra Virgin Olive Oil
- Black Beans (optional)
For the Chicken:
- In a pan over medium high heat, add the extra virgin olive oil. Allow it to heat up for 1 minute. In the meantime, mix the spices together in a small bowl and then rub them onto the chicken thighs (like a dry rub). Add the chicken into the pan and cook for 10-15 minutes, or until fully cooked.
- Once the chicken is done cooking, use two forks to pull it apart into shredded chicken.
For the Soup:
- In a large pot over medium high heat, add in the extra virgin olive oil and thinly diced red onion. Cook until the onions are translucent, about 3-4 minutes.
- Add in the remaining ingredients, bring to a boil, and then simmer for at least 10 minutes. Stir the chicken in right before serving the soup.
- Top with freshly fried tortilla strips, lime, and avocado for the ultimate tasty chicken tortilla soup.
Hope you all enjoy this recipe! xxL
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Turning on the oven in August? 100% worth it!! I mean how could you live without an oven… how could you live without these delicious Mixed Berry Oatmeal Crumble Bars?!
These Mixed Berry Crumble Bars are like a chewy cookie on bottom, followed by a tart berry layer, topped with a slightly crunchy and chocolaty layer. Although the almonds are optional, I do highly recommend them because it adds the perfect crunch component that compliments the mixed berries.
I ended up mixing together a bag of raspberries, a bag of blueberries, and a bag of cherries for my version of the perfect mixed berries. I am not a huge fan of frozen strawberries, especially since a lot of times they come huge! But if you do end up getting the mixed berry bags that have those big strawberries… I recommend cutting them in quarters once they have thawed. This will help to keep everything in bite-sized portions and easy slicing at the end.
Our encouraging word of the day is fearlessness. To be fearless is to be bold, to be brave, to be courageous, to be the person that you want to see in the mirror every morning. It is not enough to wish or to want to see a different person in the mirror, but you must be fearless to make the change that you want to see. If that is to see a more compassionate person in yourself, then start baking banana bread and bring it to someone you know is going through a difficult time or to a neighbor you have yet to meet. If it is to see a healthier version of yourself, then stop saying the ultimate ‘tomorrow’ phrase and begin right now. Throw away your temptations and fight for you freedom. You are stronger than you give yourself credit for!
I believe it is time to grab our aprons and begin baking!
Mixed Berry Oatmeal Crumble Bars
Mixed Berry Filling:
- x2 12oz. Frozen Berries
- 5 tbsp. Whole Wheat Flour
- Juice of 1 Lemon
- 2 tbsp. Maple Syrup or Honey
- 2 cups Flour
- 2 cups Old-Fashioned Rolled Oats
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Cane Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Pink Himalayan Sea Salt
- 3/4 cup Extra Virgin Olive Oil
- 1/4 cup Roasted Almonds, crushed (optional)
Mixed Berry Filling:
- I highly recommend placing the frozen berries into a colander in your sink to quickly rinse with warm water and allow them to drain for 45 minutes to 1 hour, or until most of the liquid is drained.
- In a large bowl, lightly toss together the maple syrup, drained and thawed berries, whole wheat flour, and lemon juice.
- Preheat oven to 350F.
- In a separate large bowl, mix together the flour, rolled oats, brown sugar, cane sugar, baking powder, and sea salt. Add in the extra virgin olive oil and use your hands to pinch together until a crumb-like mixture takes place. (Add up to 1/4 cup more olive oil if the crumb mixture is too dry.)
- In a 9×13" baking pan, place 2/3rds of crumb mixture into the pan. Press down to evenly spread it throughout the pan. Bake for 10 minutes.
- Evenly distribute the mixed berry filling on top. Finally, scatter the remaining crumb mixture on top. (Optional) Sprinkle the roasted and crushed almonds on top.
- Bake for 25-30 minutes.
- Allow the mixed berry crumble bars to cool for 1-2 hours before slicing, so that the filling can become firm. (Optional: Drizzle with chocolate before serving.)
I truly hope you all enjoy this recipe! xxL
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