Cheesy Chicken Tortilla Soup + Zombie 5K

Well helloooo! How are you on this Monday? I'm not going to lie, Monday came much too fast for me :) I had a great weekend though! On Friday we went out for our good friend's birthday, Saturday I had a girls day and sleepover with my sisters and Sunday was Shaun's cousin's birthday party.

Whew! Can you tell why I'm exhausted?!

So I was reading an article on CNN about the Run For Your Lives 5K. Have you heard of this? It's a 5K in which people dressed up as zombies chase you while you are running, not to mention various spooky obstacles throughout the course. How's that for motivation?! I think this idea is so fun and kind of hilarious. It hasn't come to New York or New Jersey yet, but the next one coming up will be in Massachussetts.

You know I love zombies, so I'd be all about it.

Would you run the zombie chase 5K?

Meanwhile, it's supposed to be a chilly one in the northeast today and so I thought it was about time to share some soup. I realized that I never told you about this delicious cheesy chicken tortilla soup from a few weeks back.

I love this soup. It's a little high in points, but perfect for an indulgent dinner when you are still trying to keep close to your diet. It's so warm, so comforting and I'm really wish that I had a batch waiting for me today.

It's filled with cheese, chicken, bell peppers and onions and topped with a few crumbled tortilla chips and sour cream. Yum

Cheesy Chicken Tortilla Soup

Serves 6; about 1 1/2 C per serving

9 WW Points+ per serving

1 tsp olive oil
1 bell pepper, diced
1 onion, finely diced
2 Tbsp margarine
1/4 C all-purpose flour
1 C fat-free milk
3 C fat free, reduced sodium chicken broth
2 Tbsp half-and-half
1 1/2 cooked boneless, skinless chicken breasts, diced
14 oz can diced tomatoes with chiles
2 1/2 C reduced fat cheddar cheese, shredded
kosher salt
pepper
1/2 tsp chili powder
tortilla chips, for topping
sour cream, for topping

In the bottom of a stock pot, heat the oil over medium heat and add the peppers and onions. Saute until soft.

Next, add the margarine and melt. Whisk in the flour until combined. Cook for about a minute, but don't let it burn.

Whisk in the chicken broth and milk and bring to a light boil and simmer for 5 minutes. Once simmering, lower the heat stir in the cheese and half and half. Stir until completely melted and combined.

Pour in the chicken and diced tomatoes and mix. Season with salt, pepper and chili powder. Adjust any spices as you'd like. If you like it spicy, add some cayenne pepper.

 

Serve in bowls and top with a dollop of sour cream and 2-3 crushed tortilla chips.

So what do you think?

Do you like hearty soups like this?

Would you ever run the zombie 5K

How did you spend your weekend?

psst...I'm going on about my new nail polish finds on The Peach & The Pit so hop on over to check it out!