So I have finally gotten my butt back in gear!! I am going to weigh in this coming Friday and I am expecting to see a drop! So check to see!! My Florida trip is getting closer and that is just motivating me more and more! Speaking of Florida....I need to start looking for a new bathing suit because my old one is too big now! That is such a nice thing to say lol.




Okay so I came up with a fabulous recipe that I wanted to share with you all! Now, before you say anything it is a soup and I know soups aren't the most band smart thing to eat seeing they probably don't last in the pouch for as long as some other foods....BUT sometimes you need a "safe" food....I know I do especially when I am at work. Even my husband LOVES it....so that is saying alot lol.





CHEESEY CHICKEN ENCILADA SOUP


Serves 6-8



















Ingredients

•9oz
Cooked Rotisserie Chicken Breast (I use Costco)
•2 cans
Campbell’s Cheddar Cheese Soup
•1 can
(10 oz) Old El Paso Hot Enchilada Sauce
•20 oz
Chicken Broth
•1 tsp
Southwest Seasoning (I use Emril’s)
•1 cup
Cooked Brown Rice
•1 cup
Cooked Corn
•1 cup
Shredded Monterey Cheddar Cheese


Directions

1.In a large pot over medium high heat, combine Cheddar Cheese Soup, Enchilada Sauce, Chicken Broth and Southwest Seasoning. Whisk ingredients together for about 5 minutes or until smooth.

2.Add in Chicken, Brown Rice, Corn and Shredded Cheese. Mix well to combine.

3.Reduce to low heat for 5 minutes.


4.Remove from heat and serve immediately.


5.Top the bowl of soup with 2 tablespoon of Shredded Monterey Cheddar Cheese and 3 Tortilla Chips.