Happy Tuesday!
Last night, I was craving something warm and full of flavor...I decided to make my mom's famous Mexican Soup and home-made cornbread!
It is fiber and protein rich, low in calories, and absolutely delish.
It's incredibly easy, and it only take 15 minutes of preparation. I made a mongo-huge pot of it so that I can take it to work for lunch this week.
I know, I'm genius.
Here is what you need (to make a mongo huge pot):
1 tsp Olive Oil
2 Cans of Whole Corn
2 Cans of Black Beans
1 Can of Kidney Beans
1 Pound of Fat Free Ground Turkey (or chicken!)
3 Bell Peppers
1 Onion
2 Large Cans of Stewed Tomatoes (with no sodium!)
Cumin
Dried Red Pepper
Salt
Black Pepper
Curry
Garlic Powder
Onion Powder (no sodium!)
Optional (AKA the fattening stuff):
Olives
Cheese
Sour Cream
For Garnish:
1 Avocado
What to do:
1. Chop the onion, and put it in a somewhat large skillet with 1 tsp of olive oil. Mix it around, and let the onion cook for about one minute.
2. Add the ground turkey to the skillet and let it simmer until the meat is cooked through.
3. Meanwhile: Put the two cans of stewed tomatoes into a large pot, along with the beans, corn, and seasonings to taste (don't put the red pepper in yet or you won't be able to eat the soup because it will be way too spicy!). Mix the ingredients together, cover the pot with a lid, and let it simmer at medium heat.
4. Once the meat has browned, add it to the pot. Cover and let it simmer for 30 minutes.
5. Now, go read a book while the soup simmers and the flavors deepen!
If you want to make the cornbread, this is the time to do it.
Here is what you need:
Home-style cornbread:
2 Cups Cornmeal
1 1/4 Cups Fat Free Milk (almond milk works as well)
1 tsp Baking Powder
1/2 Cup Honey (I use organic raw honey - clover honey is too sweet)
1/2 tsp Salt
1/4 Cup Oil (I use Grape Seed Oil - Vegetable & Canola work as well)
Directions:
1. Pre-heat oven to 450 degrees F.
2. Combine dry ingredients, then wet ingredients in a bowl and stir
3. Coat an 8x8 (or 9x9) baking pan with oil
4. Pour batter into pan
5. Put in the oven, and let it bake for 20 min.
And...voila!
6. Back to the soup! Now that the it has simmered for a while, go ahead and add the bell peppers. I don't like to add them too soon, because I like them somewhat crunchy.
7. Add 1 TSP (not tablespoon!!) of red pepper to the soup, and let it sit for 5 more minutes.
8. Pour into bowls, top with cheese/avocado/sour cream (I just did cheese) and consume!
