Mexican chicken soup

1. Preheat the oven to 350 degrees. Place the chicken on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle shred the meat. Cover and set aside.

2. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

3. calories 346
Total Fat 13 g
Total Carbohydrate 22 g
Protein 35 g

4. This is 5 blocks of protein and fat. You've only got about 2 blocks of carbs as is, so if you didn't work out today, I'd just leave it be. If you did or are trying to maintain/gain, eat it with a half cup of rice. That'll bump you up to 448 calories and 44g carbs.