I love this recipe because it’s packed with flavor without being packed with hidden fats. I typically toss some avocado slices and crushed tortilla chips on top of the soup for an extra treat. The recipe makes 6-8 servings, so you’ll have multiple meals on hand for the week. —Nicole Schaeffer
Raised in Skaneateles, Nicole came to the Rochester area for both her undergraduate and business school education. She has worked in the health care field for 7 years, 2 of which have been spent at Excellus BCBS. Her interests include sports, fitness, travel, reading, music, dogs, and especially coffee.