Chicken Portabella Mushroom Tortilla Soup

Now that I only go to the grocery store two times a month instead of every week it has become a habit for me to make larger servings so I always have something healthy prepared and ready to heat up or take down from the freezer.

Perhaps it is the warmer Spring weather that makes me lazier when it come to cooking?  Once the Summer hits with those 90 and 100 degree days then I stick with  fruit, salads, veggies, beans, potatoes, pasta, tofu, smoothies, cereal, wraps, soup in my Vitamix. Basically when it gets that hot I try to avoid using my oven and naturally I have much less of an appetite for winter type foods.

1 Dutch Oven or Large Stockpot With Lid And Vents For Steam To Escape During Cooking
5 Cups Very Low Sodium Chicken Broth Not More then 95MG Sodium Per Cup
10 Ounces Portabella Mushrooms Diced
2 Small Onions Diced

1. 1 TBSP Minced Garlic
2. 1/2 TSP Ground Black Pepper
3. 1 TBSP California Parsley 
4. 1/8 TSP Sea Salt
5. 2 TBSP Litehouse Italian Seasoning Blend
6. 1 14.5 Oz Can No Salt Added Diced Tomatoes
7. 1/4 Cup Lime Juice
8. 2 Grilled Chicken Breasts Cut Into Cubes ( Used Tyson Frozen Grilled Chicken Breasts)
9. 8 Oz No Yolk Egg White Noodles
10. 1/2 Cup Fresh Cilantro Diced 

0.5 Oz Package of Tri Color Tortilla Strips for Topping
Optional to Add 2-3 Avocado Slices Into Soup

Steam Mushroom And Onions In Microwave, Remove And Set Aside
Add Chicken Broth to Dutch Oven
Add Steamed Mushroom & Onions to Your Dutch Oven

Add in Items 1-8, Stir And Bring To a Boil Uncovered

Add In Your Noodles And Boil for 8-10 Minutes With Cover On

Add In Cilantro and Cook for 1-2 Minutes, Cilantro Should Look Wilted

0.5 Oz of Tri Color Tortilla Strips For Topping

Optional to Add 2-3 Avocado Slices Into Soup

Cooking

Finished

Tortilla Strips Give This A Nice Crunch

Grilled Chicken Pasta With Sun Dried Tomatoes, Cream Cheese & Peas

With the recent switch to cold weather once again in the Midwest part of Illinois I have been craving comfort food that are quick, semi-homemade and easy to prepare. Of course my version of comfort foods is much healthier then the typical meal must people tend to think off. With my continued Neuropathy flare-up in my hands  I am trying to have one pot dishes that I can eat both hot or cold.

1 12.5 Oz Box Of Vegetable Pasta Cooked & Strained
1 3.5 Oz Package of Sundried Tomatoes Not In Oil
1 10 Oz Package of Frozen Peas Cooked
5 Oz Frozen Chopped Spinach Cooked & Tripple Patted Dry
8 Oz Tyson Grilled Chicken Breast Strips Cut into Cubes And Cooked (You Can Grill Fresh If Your Prefer)
1 TSP Garlic Powder
1 8 Oz Package of Weight Watchers Cream Cheese or Other Low Fat Cream Cheese Spread
1 Large Bowl
1 Spoon

I cook my pasta in the Microwave. You can cook your pasta according to your package instructions.
Empty cooked pasta in bowl.
Add In Peas, Spinach, Chicken, Tomatoes, Garlic Powder, Cream Cheese And Mix
You Can Vary Your Vegetables And Use Broccoli if Your Prefer