I'm a Mom still trying to get/eat healthy.

I'm still doing pretty good at working out, and eating well. I haven't stuck to a salad every day, but I've tried. Saturday we didn't have much in the house to eat, and no one wanted to go get take out, so I rummaged through the pantry and realized I had all the ingredients for a recipe my friend Katie has share with me a few times (first she just gave me the recipe, then she put it on our Facebook group page as a low fat/low calorie recipe).

This Creamy Chicken Tortilla Soup is very tasty! I topped mine with low fat cheese, light sour cream and 1/2 an avocado. But top yours with whatever you'd like! The recipe makes a lot, so it would be a great dinner for the whole family, or you can save it for lunches for yourself through the week (I'm having some after Zumba tonight!) Thanks for sharing Katie!

Creamy Chicken Tortilla Soup

2 cans (10 oz each) Ro*Tel® Mexican Diced Tomatoes, undrained (or plain diced tomatoes if you don't like spicey foods)

1 can (16 oz each) Rosarita® Fat-Free Refried Beans
1 cup frozen whole kernel corn
2 cans (14 oz each) reduced-sodium chicken broth
2 cups shredded cooked chicken
Fried corn tortilla strips or chips, optional
Shredded cheddar cheese, optional

Place undrained tomatoes, beans, corn and broth in medium saucepan and heat over medium-high heat. Stir until combined. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring occasionally.Add chicken; heat until hot. Serve topped with tortilla strips and cheese, if desired.

For each 1 1/3 cup serving: 151 calories, 3 grams fat (1 g saturated), 3 grams fiber, 856 mg sodium, 16 grams protein, 34 mg cholesterol, 15 g carbs.