Sopa Azteca
This spicy, broth-based Mexican soup is great for dinner parties because your guests can customize their soup right at the table.
4 cups (1 L) chicken stock, low sodium
3 large cilantro stems (reserve leaves)
1 clove garlic, cut in half
Large pinch ground cumin
Large pinch chipotle chili powder
Juice of half a lime
Salt and pepper to taste
2 green onions, sliced
1 tomato, diced
1/2 avocado, peeled and diced
1 cup (250 mL) turkey breast, cooked and shredded or cubed
1/2 cup (125 mL) feta cheese, low fat
If you want to make it vegetarian, use a vegetable broth and replace the turkey with some sliced firm tofu. Sopa Azteca is also called Tortilla Soup, as it is usually topped with fried strips of tortillas. I left these out, but you can add these—or nacho chips—as a garnish if you want.
- To a medium-sized pot, add chicken stock, cilantro stems, garlic halves, cumin and chipotle chili powder.
- Bring to a boil, reduce heat and simmer for five minutes.
- Remove cilantro stems and garlic. Add lime juice and season with salt and pepper to taste.
- Put green onions, tomato, avocado, cilantro leaves, turkey breast and feta cheese in separate dishes, and place them on the table.
- Divide broth among four large soup bowls. Each person can add their desired assortment of the ingredients to their own soup bowl, stir and enjoy.
Serves four.
Per serving: 248 calories, 19 g protein, 13 g fat (5 g saturated fat), 14 g carbohydrates, 3 g fibre, 48 mg cholesterol, 582 mg sodium
Best Health Magazine, November/December 2010; Photo by Jodi Pudge
"Don’t fall off the exercise wagon over the holidays," says Bruce Krahn. This week, sit down with your calendar and schedule regular fitness sessions for the rest of the month. Even if you can't exercise as often as you usually do, a minimum of three 30-minute workouts a week will keep your stress levels down and your metabolism going.
