How many times in my life, after a very indulgent food weekend, have I said the words, “I’m going to have eat nothing but baked chicken and broccoli all next week!”? I’m sure that those who know me roll their eyes as they laugh, because it’s no secret that I am not a fan of self-deprivation. This girl gotta eat! In fact, I often find that when I try to deprive myself of food that makes me feel satisfied, I end up eating more in the long run. Just about the only thing that helps me get myself back on track after a few days of eating “all the things” is doing some serious food-prep leg work.
If you’ve been following around here for long, you know that I am a big fan of soups and stews. I’m one of those people who can eat a bowl of soup or chili in the middle of an August afternoon. Soups and stews are super easy to make and can easily fit into my food planning and pre-prepping rotations. They are also great to help me feel full without going full-tilt down a crazy eating path. This Super Simple Chicken Taco Soup is one of my favorite make ahead meals. It’s my go-to lunch this week and is saving me after a weekend of eating out. ~ Tracy
4 medium sized chicken breasts, cooked and shredded
1 can black beans, drained (15.5 oz.)
1 can pinto beans, drained (15.5 oz.)
1 can tomato sauce (8 oz.)
1 can diced tomatoes and green chiles, such as Ro-Tel
1 c. frozen corn
½ c. finely chopped yellow onion
½ c. finely chopped red bell pepper
1 c. water
2 T. taco seasoning
1 tsp. cumin
1 tsp. chili powder
Add all ingredients together in a large stock pot or soup pan. Bring to a low boil and then reduce heat to a simmer. Simmer on low heat for approximately 30 minutes.
Serve topped with your favorite shredded cheese or sour cream.
This soup makes approximately 7 cups and is zero points/cup on the WW Freestyle/Blue plan.