1. Chicken Tortilla Soup

I love this recipe so much, I make it every other week. You can do it with or without the chicken, but it’s packed with veggies and has tons of flavor!


  • 32 ounces vegetable broth
  • 2 chicken breasts
  • 1 can of fire roasted tomatoes
  • 1 can of corn, unsalted
  • 3 roma tomatoes, chopped
  • 1/2 yellow onion, chopped
  • 2 potatoes, diced
  • 3 carrots, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 zucchini, diced
  • 2 tbsp cumin powder
  • 1 tsp cayenne pepper
  • Salt to taste

Put everything in a crock pot for 4 hours or boil for an hour on med-low. When it’s done, ladle into bowls and top with fresh cilantro, avocado slices and tortilla strips.

2. Quick & Easy Chili

I received this recipe from a friend who was on Weight Watchers many years ago. On that program, it’s only one point for an entire bowl.


  • 1 yellow onion, chopped
  • 8 ounces of  canned kidney beans
  • 8 ounces of canned black beans
  • 16 ounces of canned chili beans
  • 1 can Italian recipe stewed tomatoes
  • 1 can tomato sauce
  • 1 packet ranch seasoning
  • 1 packet taco seasoning
  • 1 lb ground turkey or ground chicken (optional)

Combine the chopped onion and meat and sautée in a pan until the onions and meat are well cooked. Add to large pot or crock pot, and add the rest of the ingredients. Cook for 4 hours in the crockpot or on the stove for 1.5 hours on med-low. 


3. Southwestern Lentil

Lentils are super healthy and really filling. Add your favorite steamed veggies as toppings to make it a more hearty stew.


  • Olive oil cooking spray
1 cup diced onion
1 clove garlic, minced
4 cup low-sodium V8
1 potato, washed and diced
1 cup dry lentils
1 cup carrots, diced
2 tsp chili powder
  • 6 tbsp nonfat sour cream

Generously spray a large pot or Dutch Oven with olive oil spray or use a teaspoon of olive oil. Heat over medium-high heat. Sauté the onion and garlic until lightly golden, about 2 or 3 minutes. Add the rest of the ingredients and bring to a boil. Cover and simmer on low until the lentils and vegetables are tender, around 20 to 25 minutes. Serve chili in bowls and garnish the top of each one with a tablespoon of sour cream. Makes 6 servings.