I just got the results from my latest blood tests and my thyroglobulin level has gone up. I have the stupid anti-thyroglobulin antibodies that make the tests unreliable, but my oncologist feels the level shouldn’t be going up. So, I will definitely be going back on LID and will take a tracer dose of I-131 in order to have a nuclear whole body scan in March. I’m freaking out about it right now. The thought of a recurrence of my thyroid cancer is terrifying. I’m not even a year out from my total thyroidectomy. It’s a long time until March. A long time to wait and worry. But since thyroid cancer is not considered a “medical emergency” I don’t have much choice.
I’m going to try to do more to prepare for the low iodine diet better this time. If I start compiling recipes now, I’ll have an easier time later. I’ve been making this soup a lot lately. It’s so easy and tastes so good. A one cup serving comes in at about 90 calories. I’m a big fan of adding toppings to my bowl of soup right before I eat it. Diced avocado, more fresh cilantro, and/or crumbled tortilla chips (Lay’s does not use iodized salt) are LID-friendly additions to this soup.
Crockpot Chicken Enchilada Soup
2 chicken breasts or 4 chicken tenderloins (about 1 pound)
1 large onion, chopped
3 cloves garlic, minced
2 small poblano peppers, seeded and chopped
1 jalapeno, seeded and minced
1 medium zucchini, diced
1 cup frozen corn
14.5 ounce can diced tomatoes and juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups unsalted chicken broth
1/4 cup fresh cilantro, chopped
Add all the ingredients to the crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.