Falling off the wagon hurts.
I know this from experience. I was sharing with one of my daughters that I not only fell off the wagon but also rolled down the hill, knocking the air out of me. In hindsight, it wasn’t quite that bad. I just spent the summer maintaining my weight. I didn’t get crazy and eat my way to oblivion. I just stayed the same. That is not a bad thing at all.
This morning, I am back on plan (WW) and doing the things like tracking what I eat, planning my meals, and drinking enough water. I want to return to all the things that will bring the future of a healthier me. As I type, I can smell the Chicken Tortilla Soup simmering away on the stove. I was out of canned black beans, so I used my Instant Pot to cook some up this morning. Some will go into today’s chicken soup, and the rest will become Smoky Black Bean Soup later in the week. (Recipe to come.) The Instant Pot makes turning dry beans into ready-to-eat super easy. There is no soaking, and they are ready to use in just a little over an hour. Here’s a link to the info.
You probably have a Chicken Tortilla Soup recipe that you love, but just in case you don’t, here’s the one I use. For the chips, I have found that it pays to weigh them out. You’ll get more bang for your buck for the serving. I often use the tortilla strips in the salad dressing section at the supermarket. I also make it a habit to substitute fat-free Greek yogurt for sour cream in most recipes. For WW: This recipe can be super low points depending on your list of zero points foods. For the rest of you: Healthy eating for sure.
So, while I climb back on the wagon, dust myself off, and continue my weight loss journey, I will post some more good food and other articles about living life fully in the future. It helps keep me accountable, reminds me of how far I have come, and keeps my sights on where I’m going. I hope some small part might be helpful to you, too.
Chicken Tortilla Soup
- 2-4 chicken breasts
- 2 cloves garlic, minced
- 1 quart chicken stock
- 2 15-ounce cans black beans
- 2 15-ounce cans fire-roasted tomatoes
- 1 15-ounce can corn
- 1 cup salsa, your choice
- 1 4-ounce can chopped green chilis
- 14.5-ounce can tomato sauce
- 1 tablespoon ground cumin
- Tortilla chips or strips
- Sliced green onions
- Diced red onions
- Sour cream/Greek yogurt
- Place all ingredients except toppers into a Dutch oven or soup pot. Bring up to a simmer. Cook for about thirty minutes or until the chicken breasts are cooked.
- Remove chicken breasts, shred, and return to pot. Stir to incorporate.
- Serve with the toppings of your choice.
It does not matter how slowly you go as long as you do not stop.Confucius
5 Comments Add yours
Praying your wagon stays on course my friend. I suspect it will with little difficulty. Gonna have to give that recipe a try one day soon.
Trying to do my best for our little girl. I would like to see her into adulthood if possible.
It’s Sara Lee Johnson from Walk the Narrow Road in Baja (we serve with the VanNes’s). We met last year.
We make Chicken Tortilla Soup here as well. The only difference is: the chicken we use comes from a charbroiled chicken (Sinaloa style is our favorite). I think you probably have some authentic charbroiled chicken restaurants near you? It gives the soup a smoky flavor and is so delicious! There are no additional calories as long as you stick to the breasts and don’t add the skin.
Hey there! So happy to hear from you. Charbroiled chicken is a great idea. I have a pretty good recipe I use for some using lemon and or lime juice, garlic, and some herbs. I’m unfamiliar with Sinaloa style. I’ll have to do some research. It does sound delicious.
Thanks for the tip!