Since we didn’t do a traditional turkey dinner for Thanksgiving, I ended up roasting a turkey after the Holiday. Before I completely gobbled up the turkey, I decided it was time to put the rest of the meat to even better use. Being the soup loving fool that I am, I couldn’t wait to turn that turkey into a liquid pot of low-calorie gold – and it didn’t take long to decide to go Mexican! My favorite! Here’s what I did…
2-3 pounds turkey or chicken
1 tablespoon coconut oil
3-4 teaspoons of fajita seasoning (a mix of ground cumin, chili powder, garlic powder and cayenne)
1 large onion
1 green pepper
1 yellow pepper
2-3 fire roasted tomatos (I grilled them)
2 jalapeno peppers, diced
2 quarts (8 cups) chicken stock
Juice of 2-3 limes
1 cup cilantro, chopped
2 small diced tomatoes
1/2 head of cabbage (small)
salt & pepper to taste
avocado and fresh cilantro for garnish (optional)
Pull chicken or turkey and put in a large stew pot with chicken stock and seasonings.
Sautee green onions and peppers in coconut oil (and salt)
Compine all the ingredients together and cook slowly on low heat.
Top with fresh avocado & cilantro and serve.
Approximately 215 calories for 2 cups
(Calories for optional avocado not included)
DIET TIP: I eat a lot of soup – almost one serving per day. Soup is a great food to eat while dieting. It’s tasty, it takes longer to eat (so it satisfies my taste buds longer, it can have a ton of flavor without a ton of calories) and the liquid base is super filling.