Hungry Girl (16 page)
Authors: Lisa Lillien
MAKES 6 SERVINGS
CHEW ON THIS:
The first soup dates back to 6000 |
PER SERVING (1 generous cup): 101 calories, 1g fat, 650mg sodium, 13g carbs, 1.5g fiber, 4g sugars, 11g protein |
Heads Up! This one is super-spicy!
Ingredients3 cups fat-free chicken broth
4 ounces cooked lean skinless boneless chicken breast, shredded
1 cup canned diced tomatoes, undrained
½ cup canned sweet corn kernels
½ cup chopped onions
1 tablespoon chopped jalapeño peppers
1 tablespoon lime juice
1 tablespoon fajita seasoning mix
1 teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon chili powder
6 baked tortilla chips, crushed
Optional toppings: cilantro, fat-free sour cream, fat-free or low-fat shredded cheese
DirectionsIn a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes.
Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
Add the corn and diced tomatoes, and continue to cook for 5 minutes.
Add chicken, jalapeño, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and/or cheese.
MAKES 4 SERVINGS
TOP ATE Horrifyingly Fatty Soups FYI, these stats are for a small 1-cup serving . . . 1. New England Clam Chowder (200 calories and 10g fat!) 2. French Onion Soup w/Cheese & Toasted Bread Topping (220 calories and 10g fat!) 3. Broccoli Cheddar Soup (250 calories and 16g fat!) 4. Cream of Potato Soup (190 calories and 9g fat!) 5. Chicken Tortilla Soup (160 calories and 10g fat!) 6. Corn Chowder (260 calories and 14g fat!) 7. Cream of Tomato Soup (160 calories and 10g fat!) 8. Lobster Bisque (350 calories and 30g fat!!!) |
Nutritional information based on averages for 1-cup servings.
PER SERVING (1½ cups): 182 calories, 1.5g fat, 520mg sodium, 25g carbs, 3.5g fiber, 10g sugars, 18g protein |
This could possibly be one of the best-tasting soups of all time!
Ingredients4 cups fat-free broth (chicken or vegetable)
12 ounces raw peeled and deveined shrimp, tails removed
20 large asparagus spears
2 medium red bell peppers, seeded and chopped
1 medium russet potato, cut into ½-inch cubes
1 cup canned sweet corn kernels
1 cup evaporated fat-free milk
¾ cup chopped scallions
1 teaspoon minced garlic
½ teaspoon thyme
¼ teaspoon cayenne pepper
Salt and black pepper, to taste
DirectionsPreheat oven to 425 degrees.
Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray.
