NAKED FITNESS CHICKEN TORTILLA SOUP WITH CELEBRITY FITNESS TRAINER ANDREA METCALF - HAND STRETCH
- Cooking Time: 20 minutes
- Servings: 5
- Preparation Time: 5 minutes
BackstoryThis recipe is from my Naked Fitness recipe collection. Naked Fitness is my book launched 2011 bringing my best tips to help you FEEL GOOD IN YOUR OWN SKIN!.
Let me reassure you: Naked Fitness isn’t about working out in the nude or exercising in skimpy spandex for all the world to see. No, none of that.
Naked Fitness is about stripping away all the obstacles, barriers, and excuses in your life that keep you from getting your wonderful body into the best shape possible. It’s about seeing how beautiful your real body is—an ever-evolving work of art—and feeling good about your body just as it is. The truth is that with a great body comes great confidence—with clothes or without them.
This is one of my quick recipes straight from my Naked Fitness book. They are simple, nutrient dense and lower in calories than traditional versions. Each recipe comes with a stretch or strengthening exercise for toning up that Naked Body to feel good in your own skin. Combine the ten exercises for a simple, daily effective workout routine that should take less than 15 minutes to complete.
As the routine becomes easier to perform, bump up the sets and resistance. You should feel stronger in two weeks and look slimmer in six!
I say “yes” to not cooking. I triple my recipes, for example, and freeze dinners. My favorites are my tortilla soup and polenta chili. Both take less than 30 minutes to make, and I do them at the same time. Cook enough for two or three dinners and then freeze and defrost as needed. This way, most energy-intensive cooking is done once for several meals. As for frozen microwave veggies, they’re a staple in my household.
- 1 cup carrots, diced
- 1 cup onions, diced
- 8 cups chicken stock
- 8 chopped tortillas
- Salsa, 1 12-oz. jar
- Black beans, 1 15-oz. can, rinsed and drained
- Fajita seasoning, 1 packet
- Cilantro, 1⁄2 cup fresh chopped
- Salt to taste Pepper to taste 2 cups chopped grilled chicken
- Put a soup pot on the stove and lightly oil with either cooking spray or small drops of olive oil and wipe with paper towel to coat. Add the carrots and onions and cook for 3 to 4 minutes. Next add the chicken stock and tortillas pieces. Bring to a boil and let cook for 20 minutes or until tortillas dissolve in the soup. Add the salsa, rinsed beans, fajita seasoning packet, and cilantro. Add salt and pepper to taste. Add 2 cups chopped grilled chicken breast. Separate into 5 servings.