Spicy Mexican Chicken & Tomato Soup

  
Tired of the same old homemade vegetable soup? Kick it up a notch with this spicy Mexican number! With chunky vegetables & shredded chicken this is more like a stew than a soup, a really substantial meal in itself it won’t need bread or any other accompaniments to fill you up. I’ve been having an issue on plan lately as we sometimes do & mine happens to be lunch. I usually end up over at the deli getting a wrap or something. It’s becoming detrimental not only to my food tracking due to guesstimating points but also to my pocket as it’s flippin expensive. So I’ve made a vow this week to give up this bad habit & bring my own lunches to work. Getting myself & the baby ready & out the door in the mornings is challenge enough without throwing preparing lunch into the mix so I’m being prepared & whipping up this tasty number today that’ll see me right for a few days at least. This is totally free on the filling & healthy plan & will cost 2 propoints a serving otherwise. It yields about 4 very generous servings.  
2 Chicken Fillets

1 Large Spanish Onion Diced

2 Large Carrots Peeled & Diced

2 Stalks of Celery Peeled & Diced

1/2 a Red, Yellow & Orange Pepper Diced

2 Cloves of Crushed Garlic

1 Tsp Dried Oregano 

1 Tsp Red Chilli Flakes

1 Tsp Ground Cumin 

1 Tsp Ground Coriander 

Salt & Black Pepper 

500ml Chicken Stock

2 Tins Plum Tomatoes Chopped

A Handful of Fresh Coriander 

  
Preheat your oven to 200c & roast the chicken for 25 minutes or until fully cooked through. Leave aside to cool slightly. In a large preheated pot sprayed with oil add the onion & fry for about 5 minutes. Add the carrot, celery & peppers & cook stirring occasionally until softened approximately 10 minutes or so. Crush the garlic into the pan & cook for a further minute. Add the oregano, chilli flakes, cumin, ground coriander and season with salt and pepper. Stir well & add the tomatoes (chop them through with a sharp knife while still in the can first). Pour in the stock & bring the soup to the boil. Reduce the heat & simmer for 25 minutes with a lid on. Shred the chicken using 2 forks & add to the soup 10 minutes before the end of cooking time. Just before serving add the chopped fresh coriander. Serve & enjoy!  

Bacon, Mushroom & Egg Breakfast Burrito with Pico de Gallo

 

Italian is my favourite type of food but Mexican comes a very very close second! This filling & tasty burrito with the protein from the eggs & lots of your 5 a day in the pico de gallo, will keep you going till lunch. Makes 1 at just 6pp for this massive plate of food or Totally Free on F&H plan.

For the Pico De Gallo:

1 Plum Tomato Diced

1/4 Red Onion Finely Diced

1/2 Red Chilli Finely Chopped

Juice of 1/2 a Lime

Handful Fresh Coriander

Salt

For the Burrito:

1 WW Tortilla Wrap

1 Egg & 2 Egg Whites

Dash of Skimmed Milk

1/4 White Onion Diced

3/4 Mushrooms Sliced

2 Bacon Medallions Chopped 

Salt & Black Pepper

Dried Parsley

Smoked Paprika

  

Make the Pico de Gallo by combining all the ingredients in a bowl & mix well. Make this first to give the flavours a few minutes to marry. In a pan sprayed with sprayoil lightly fry the Mushroom, Onions & Bacon pieces for a few minutes until browning & soft. Meanwhile makes your Scrambled Egg by whisking the Egg, Milk, Paprika & Parsley over a low heat until cooked but still soft, season with salt & black pepper. Avoid overcooking & drying out the Egg by taking it off the heat a few seconds before you think it’s done as the Egg will continue to cook for a few secs when removed from the heat. Warm your Tortilla in the Microwave for 30 secs or heat it on the pan if you prefer. Place the Tortilla on your plate & pile the Scrambled Egg onto the Wrap. Top with the Pico de Gallo & Serve any extra on the side with a wedge of Lime for Squeezing. You can add more heat with Tabasco or Hot Sauce if you like your Chilli Fiery! Enjoy!!!