One of my favorite ways to lose extra pounds is to incorporate a lot of juices, smoothies and soups back into my diet. I love soups because they can be light or hearty depending on the season and what you’re in the mood for. You can also make them quite flavorful and fill them with as much healthy ingredients as you like. Today, I’m sharing one of my favorite soup recipes. Not only is it delicious but you can make it easily and quickly. This is one of my go-to meals when I’m feeling tired or just don’t have enough time to cook an elaborate dinner. I love it and I know you’ll love it, too.
2 tablespoons of olive oil
2 clover of garlic, minced
1 jalapeño pepper, seed and minced (this is optional or to taste*)
1 white onion, minced
2 limes, juiced
1 cup cilantro, chopped plus a few more leaves to garnish dish
1 can of black beans
1 can of crushed tomatoes
6 cups of chicken or vegetable (for vegetarian option*) stock
1 teaspoon chilli powder
1 teaspoon cumin
salt and pepper to taste
1 cup low-fat or non-fat monterey jack cheese (you can also use a “Mexican blend”)
1 avocado, peeled and sliced
non-fat or low-fat plain greek yogurt (this replaces sour cream for a healthier option*)
Baked tortilla chips to garnish dish
1. In a large pot over medium, add 2 tablespoons of olive oil. Add onion, garlic and jalapeño pepper. Cook for a few minutes until the onion is soft and translucent, stirring occasionally.
2. Add stock, black beans and tomatoes to the pot.
3. Stir in the chili powered and cumin. Bring to a simmer for about 5 to 10 minutes and then add the lime juice and cilantro. Season with salt and pepper to taste.
4. Serve in the soup bowls and then garnish it cheese, greek yogurt, avocado, cilantro and tortilla chips.
Just four simple steps to an effortless, delicious and healthy meal. You can’t beat that!