I'm leaving Thursday morning for the race and I won't be able to cook my own meals once I'm in Vegas.  Between now and my departure, I'll try to get as much healthy food in my belly as possible which means I'll be cooking as much as I can.

I've been focused on recipes which create leftovers in order to have lunches as well.  The night before last was an already blogged entry but tonight is a variation on chicken tortilla soup except that it doesn't contain tortillas or avocado but I did top it with a touch of cheese.  The cheese is optional because the soup is delicious.

Mexican Chicken Soup

- one onion, chopped
- one bell pepper, chopped
- three garlic cloves, chopped
- two tsp chili powder
- one tsp dried oregano
- two cans of diced tomatoes, undrained
- two cans of low-sodium chicken broth
- one can of corn, drained and rinsed
- one 4oz can of diced green chiles
- one can of black beans, drained and rinsed
- two boneless chicken breasts, cut into bite-sized pieces
- two tbsp olive oil

In a stockpot, cook chicken in one tbsp olive oil over medium-high heat until chicken is cooked through and juices run clear.  Drain and set aside.

In the same pot, sauté onions and bell pepper in one tbsp olive oil over medium-high heat for 5 minutes.  Add garlic and continue to cook for one minute.  Add chili powder, oregano, tomatoes, and chicken broth.  Bring to a boil, reduce heat and simmer for 5 minutes.

Add corn, green chiles, black beans and chicken.  Return to a boil, reduce heat and simmer for 10 minutes.

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