Back in Michigan!
Glad to be back in Michigan. Our house that we own was under a lease/purchase agreement while we were in Madison, so we are going to stay in the house for a while until I find a job in the Detroit area, or the house sells/leases. Guess what I have been doing for the last week? Cleaning, cleaning, and more cleaning. Now it is time to paint, not my favorite thing to do but it needs to be done..
Lunch was very light today. I am a salad and soup girl so this was right up my alley .
The salad consisted of organic romaine lettuce, tomatoes, orange pepper, and a veggie burger to top it off. Drizzled with light ceaser dressing. Yummy!
Hit the gym later (5:30) for boot-camp class at the local wellness center to get the heart pumping. It was rough considering my last workout was two weeks ago.
Dinner fulfilled my craving for some nice warm soup with a little bit of spice.
Chicken, Black Bean and Cilantro Soup
(Makes 6-8 servings)
1 small onion, diced small
1 cup celery, diced small (use celery leaves too if available)
2 tsp. olive oil
1 T ground cumin
1 T chile powder
1 tsp. celery seed
1 tsp. garlic powder or garlic puree
3 cans chicken broth
1 can petite diced tomatoes
1 cup salsa
1 can black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium)
2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this)
1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
sour cream, for serving (optional)
Add the chicken broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro.
After 15-20 minutes, add the chopped cilantro and simmer 5 minutes. Serve hot with sour cream and additional chopped cilantro to sprinkle on top if desired.
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