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Healthy soup recipe needed!
Healthy soup recipe needed!
I'm trying to be hot, hot, hot, for our anniversary trip to St. John in June. We have carry ins at work every few weeks which are diet hell for me. 
Tomorrow we're having a 'Soup'er Bowl carry in where we're supposed to bring in soup or side items to go with it. All my soup recipes are very unhealthy. So, do any of you have a healthy soup recipe so I could participate without sabotaging my diet? Help!
Tomorrow we're having a 'Soup'er Bowl carry in where we're supposed to bring in soup or side items to go with it. All my soup recipes are very unhealthy. So, do any of you have a healthy soup recipe so I could participate without sabotaging my diet? Help!Sadly, I am tickerless 
In the soup thread, I posted a recipe for poblano-corn chowder that is from the Mayo Clinic cookbook. It is colorful and tasty--not too spicy.
One other trick--if you have a "cream of" soup that you like, you can sub in non-fat greek yogurt for the cream.
One other trick--if you have a "cream of" soup that you like, you can sub in non-fat greek yogurt for the cream.
It's like looking in your soup and finding a whole different alphabet.
White Chicken Chili
I doubled this recipe for large crockpot!
Cook Time: 8-10 hours low or 4-5 hours high
Meal Preparation Ingredients:
• 1 1/4 lbs boneless skinless chicken
• 2 (15 ounce) cans great northern beans or navy beans, drained and rinsed
• 1 (15 ounce) can hominy or white corn, drained
• 1 (4 1/2 ounce) can of chopped green chilies, drained
• 1 large onion chopped
• 1 can of ROTEL tomatoes with chilies, drained
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (14 ounce) can chicken broth
• chili powder
• 1/2 cup sour cream
• chopped green onion (optional)
• monterey jack cheese (optional)
Meal Preparation Directions:
1. Bake chicken coated with chili powder & dice
2. Place chicken in slow cooker.
3. Top with beans and corn.
4. In a medium bowl combine, chilies, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot and stir.
5. Cover and cook on low for 8 to 10 hours.
6. Serve topped with sour cream,green onions and jack cheese, if desired.
I doubled this recipe for large crockpot!
Cook Time: 8-10 hours low or 4-5 hours high
Meal Preparation Ingredients:
• 1 1/4 lbs boneless skinless chicken
• 2 (15 ounce) cans great northern beans or navy beans, drained and rinsed
• 1 (15 ounce) can hominy or white corn, drained
• 1 (4 1/2 ounce) can of chopped green chilies, drained
• 1 large onion chopped
• 1 can of ROTEL tomatoes with chilies, drained
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (14 ounce) can chicken broth
• chili powder
• 1/2 cup sour cream
• chopped green onion (optional)
• monterey jack cheese (optional)
Meal Preparation Directions:
1. Bake chicken coated with chili powder & dice
2. Place chicken in slow cooker.
3. Top with beans and corn.
4. In a medium bowl combine, chilies, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot and stir.
5. Cover and cook on low for 8 to 10 hours.
6. Serve topped with sour cream,green onions and jack cheese, if desired.
Tortilla Soup
4 ( 6 inch) flour tortillas, cut into 1 inch pieces 1 TBS cumin
1 large onion, shopped 1 bay leaf ( I use 2/3)
4 large garlic cloves, minced 1/2 tsp pepper
2 TBS dried cilantro ( more if fresh!) strips of tortillas to fry
3 TBS vegetable oil cheese to garnish
2 C cooked chicken, chopped
2 qts chicken broth
1 ( 14.5 oz can stewed tomatoes, undrained and chopped ( I used crushed)
1 can rotel tomatoes with chilis
Saute the first 4 ingredients in 3 TBS hot oil in pot for 5 minutes. Add chicken and the next 6 ingredients. Bring to a boil, reduce heat and simmer 30 minutes. Discard bay leaf. Fry strips until crisp ( in oil). Sprinkle cheese and strips over each serving.
4 ( 6 inch) flour tortillas, cut into 1 inch pieces 1 TBS cumin
1 large onion, shopped 1 bay leaf ( I use 2/3)
4 large garlic cloves, minced 1/2 tsp pepper
2 TBS dried cilantro ( more if fresh!) strips of tortillas to fry
3 TBS vegetable oil cheese to garnish
2 C cooked chicken, chopped
2 qts chicken broth
1 ( 14.5 oz can stewed tomatoes, undrained and chopped ( I used crushed)
1 can rotel tomatoes with chilis
Saute the first 4 ingredients in 3 TBS hot oil in pot for 5 minutes. Add chicken and the next 6 ingredients. Bring to a boil, reduce heat and simmer 30 minutes. Discard bay leaf. Fry strips until crisp ( in oil). Sprinkle cheese and strips over each serving.