Mexican tortilla soup with avocado and chipotle. And right in the middle of the Gerolsteiner Water Week.
Contains promotion for more mineral water in our life
T ag 4 of my water week 2018. Since Monday I drink now everyone Day at least 2.5 liters of mineral water and herbal teas - but no coffee, soda, wine & Co. Why, why, why? If you like, you can read quickly here again how my experiences with this wellness week are of a special kind and why I am also full of verve again this year.
And that with the élan is quite literally meant - because the Gerolsteiner Water Challenge was not enough for me this year. Because I've recently discovered my passion for running (brisk walking, not jogging, no), I've pretty recklessly gone one step further: in addition to the intention to really drink enough water, I also want a total of 100,000 this week Take steps. Crazy idea, right?!
So, so 2.5 liters of water a day ...
Honestly, I was not sure myself how to feel that experiment and if I could go on And if on day 3 I would not find myself sitting on the couch with the bottle of red wine in my arm, perhaps rather moody. But what should I tell you? It works out! And I'm totally happy.
I had hoped that concentrating on mineral water & Co. would not be that hard. Because after the last water challenge, I was able to take on the positive routine of regularly drinking a glass of water throughout the day, and actually taking on my everyday life quite well. On two liters I come so most of the days (so I keep track, I track the amount of drinking with an app). The extra half liter is actually just a breeze.
However, I have to say that I miss my beloved Cornish breakfast tea (nice strong and nice dark) a little bit very much. For the past three days, I have been happily setting up the teapot every morning and preparing the cup with the tea bag. To determine then: nothing there - a week black tea abstinence. Möööp. But that's by and large also the only downer in terms of water. That with the more frequent visits of a certain village has put up a pleasing relative; The body gets used to a steady amount of regular water consumption. And for pregnant (link to the blog article) I was therefore not held this week.
And how does it work with the 100,000 steps?
Well. The Monday was not sooo successful - unfortunately. Because I had concentrated in my planning smoothly that I would spend more than half the day at the airport and on the plane. Very bad for the step balance! After all, I have let the friendly Greek flight attendants instead of coffee, tea or red wine a mineral water. Tuesday was already much better. I did not get to 15,000 steps, but a strong 13,000 with a nice walk and flowering trees was in it! On Wednesday I got really in motion ... whole 19,141 steps showed the display. YAY! And if this continues and I get a little bit more every day, the 100,000 steps at the end of the week are actually there! Probably the poor man has to go through Hamburg all weekend with me ...
And how are you doing with the drinking challenge? Are you there too and is it easy or difficult for you?The whole thing should not degenerate into asceticism, but to become a positive experience. How about with a little more liquid in the form of a fantastic and spicy TexMex soup with lots of vegetables, the decisive hint of spiciness and only 500 calories? I'm sure you'll be able to drink half a liter of mineral water afterwards and feel really fit for just a few more steps outside the door. What do you say - are we in the tortilla soup business?
Have it!
PS: By the way, this and other tasty recipes can also be found on the Water Week action page.
The recipe for Mexican tortilla soup with avocado and chipotle Ingredients for 2 servings:
500 ml of chicken broth
1 chicken breast fillet, approx. 200 g - 1 tbsp olive oil - 1 medium onion, peeled and chopped - 1 large green pepper, diced - 2 cloves of garlic, peeled and chopped - 1 chipotle Chili in Adobo, chopped
(Alternatively: 1 tablespoon tomato paste, 1/2 teaspoon smoked paprika powder , 1 pinch of chilli powder)
1 teaspoon ground cumin seeds
400 g peeled tomatoes (canned)
sea salt
Serving:
2 tbsp Sour cream with ½ avocado in slices
2 spring onions, chopped
3-4 stalks of coriander, chopped
40 g Tortilla chips with natural corn
1 lime, quartered
Boil the chicken broth in a small saucepan and cook the chicken breast in 10-12 minutes Simmer flame. Remove the chicken breast fillet and let it cool on a plate. Keep the chicken broth.
In the meantime, heat the olive oil in a medium saucepan and sauté onions and peppers for about 8-10 minutes until soft. Then stir in garlic, chipotle chili in adobo (alternatively tomato paste, smoked paprika powder and chilli powder) and cumin and sauté for 30 seconds with stirring.
Add the chicken stock and add the tomatoes and a pinch of salt. Simmer for 20 minutes on a low heat, stirring occasionally, and squeeze the tomatoes with the wooden spoon.
Coarsely grind the chicken breast with two forks and add to the soup halfway through the cooking time.
Season with salt again at the end of the cooking time.
To serve, scoop the soup into large bowls and garnish with a dollop of sour cream and avocado, spring onions and cilantro. Finally, put the tortilla chips on top of the soup. Serve with lime slices and enjoy.
