FitLifeSF

Rob requested spicy soup last night.  I was going to do a nice, spicy Thai style soup, but instead got a hankering for Tortilla Soup (plus, I was incredibly tired after my 7 mile run and knew I could cheat a little if I stuck with more traditional flavors.)

Here’s how it went down:

- Bought a Rocky Jr rotisserie chicken from The Good Life grocery, removed the skin and shredded the meat.  (I fear that I will find out that these are rubbed down with pure asbestos or something, because I love them so much that I assume there must be something wrong with them.  The only “bad” thing is the delicious, delicious skin, but I find that if don’t-think-just-rip-and-toss  as soon as I get home, the temptation for me to eat it all is lessened.  These are some great birds!  I do not, however, recommend the rotisserie birds from Whole Foods.  They are injected with a really cloying, almost slimy brine that just makes ‘em nasty.)

- Put several tablespoons of Chili Powder in a heavybottomed pot on high with a drizzle of olive oil.  Added a few canned chipotles and cooked until it got pretty smoky (just ask Rob!)

- Added a melange of stuff: diced red onion, diced bell peppers, minced garlic, the kernels from 3 ears of corn (not in season, but it looked tasty!), some canned diced green chiles, salt, pepper.  Let it cook down and brown a bit in the chilis.

- Added one can Muir Glen Organic Fire Roasted Tomatoes and one can drained and rinsed black beans.  Then added one carton Imagine Organic Chicken Stock and the chicken meat and let it cook together some.  Tasted, added the juice of one half lime and some sliced zucchini and let it simmer while I also made…

- “Fake” pupusas!  I was going to buy some from the grocery, but they are so doughey and bulky (and fatty!) that they really add up.  Instead, I heated a pizza stone in the oven at 500 degrees and spread about 2 TBS of Amy’s Refried Black Beans on a corn tortilla, added about .75 TBS reduced fat jack cheese and about a teaspoon of diced green chiles.  Put another tortilla on top and smooshed it down, spritzed with olive oil spray on both sides, hit it with some sea salt and baked it on the pizza stone until crunchy and melty and delicious on both sides.

- At the last minute, tossed into the soup a handful of chopped cilantro and some chopped green onion.  I like to serve this with a side plate of chopped cilantro, green onion, fresh jalapenos, fresh lime wedges and shredded reduced fat cheese so that everyone can doctor theirs up as they wish!

Today, I am having the leftovers for lunch with 1/4 cup of leftover faro mixed in, since I’ve been seriously dragging from more intense running workouts and want to be sure I’m all carbed up.