Chicken tortilla soup
Lately, I have become a big fan of soups. I usually eat some kind of soup for lunch at least twice a week, sometimes three or four times. I found that soups are very low in calories and they fill you up more than just a salad. While I am fine with just chicken noodle, when I have time, I like to take my Saturday afternoon to let a big pot simmer on the stove, then eat it through the week. It also makes the house smell amazing!
Chicken tortilla soup
1 red bell pepper, julienned
1/2 onion, julienned
1- 1 1/2 cartons chicken broth
1 can diced tomatoes
2 tablespoons tomato paste
Velveeta cheese
Salt, pepper and fajita seasoning to taste
chicken, cooked and shredded (optional)
Heat a Dutch oven or pot to medium high heat. Cook the onions and peppers down until very soft. Pour in tomatoes, a carton of chicken broth, and the tomato paste.
Cook for several hours and add more chicken broth as needed. Using a emersion blender or regular blender, blend until smooth.
At the end of cooking put in little bits of velveeta to the desired thickness and taste and add chicken.