This week I haven’t been in the mood to write much, but I have been in the mood to cook! So, I am just going with my gut. Recently, I’ve been trying to break out of my workout dry spell, and while I haven’t been as consistent and disciplined as I was before, I did run and go to yoga last night … which felt amazing! I am now quiteeee sore, legs won’t be taking me very far today.
I finally started to feel hungry again after my workout and I was craving something hardy. The weather in Chicago is so weird right now… yes, it is mid-October, but we have been varying between 50s and 70s degrees everyday. Global warming isn’t a thing, eh? Either way, I am ready for soup season, so here is a recipe I made up last night! Note, it is gluten free and for those of you who don’t care for beans or corn (my stomach doesn’t tolerate them) I substituted red pepper and quinoa instead, enjoy!
- 1 yellow onion – diced
- 2 tbsp. garlic – minced
- 1/2 red pepper – diced
- 2 jalapenos – diced
- 3/4 cup cooked quinoa or 1/2 cup uncooked
- 2 chicken breasts – shredded
- 2 1/2 cups of chicken broth
- 1 12 oz. jar of salsa
- 1/4 tbsp. paprika
- 1 tbsp. cummin
- 1 tbsp. chili powder
- 1/2 tbsp. red pepper flakes
- 1/2 tbsp oregano
- Shredded cheese blend – as much as you want
- avocado – slices to taste
- Tortilla chips – as many as you want
- Combine garlic, onion, jalapeno pepper and red pepper in a pot, cook on medium until they are soft. At about 5 minutes, add in cummin, paprika, oregano, red pepper flakes and chili powder, then stir together, continuing to let simmer (should take about 10-15 minutes).
- After about 10 minutes, add chicken broth and salsa and simmer on medium for another 10 minutes, until it starts to thicken. Note: if you have uncooked quinoa, add in here with broth and salsa, you will probably need an additional 1/2 cup of broth.
- If you have cooked quinoa and cooked chicken, add in for a final 5 – 10 minutes.
- Top with cheese, tortilla chips, and avocado – as much as you like!
- Note: if you aren’t a fan of spicy food, leave out the jalapeno and red pepper flakes. Also, feel free to substitute a different kind of bean or corn if that is your jam.