I've been eager to cook and bake lately. Maybe it's having a nice, big kitchen that's all my own... Maybe it's being bored with my routine foods.... I don't know but I like being motivated to try new things.
Lunch is always a dilemma for me. Staying healthy isn't hard but staying healthy at work presents challenges. For something different, I thought I'd make a batch of soup for this week.
I ran across a Green Chili Chicken and Lime Soup and thought I'd give it a whirl.
Of course, I did a few things differently... I put the can of green chilis in the blender to make more of a chili liquid. And though I halved the recipe, I still used the full can of chilis. Instead of pre-cooking the rice, I added the rice to the chicken broth (onions and garlic) to cook for 20 minutes. I did without the cheese and avocado to cut down on fat. The lime juice was definitely tart....so I added a bit of water and more spices. Here in Texas, we're used to things being hot! The soup turned out really good and I'll definitely add it to my recipe box.
And though it's already 100 degrees outside, my office stays at 60 and soup is a welcome lunch-time delight!
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