Vegetarian Tortilla Soup - 1½ t. cumin  1 t. chili powder  ½ t. garlic powder  ½ t. salt  1 T. olive oil  1 c. diced onion  ½ c. diced red bell pepper  3 cloves garlic, minced  1 can (10 Oz. Can) Rotel tomatoes and green chilies  32 oz. (4 c.) low sodium vegetable stock  3 T. tomato paste  4 cups hot water  2 cans (15 Oz. Can) black beans, drained and rinsed  ½ c. frozen corn  3 T. cornmeal  5 corn tortillas, cut into 2-3" strips

Vegetarian Tortilla Soup - 1½ t. cumin 1 t. chili powder ½ t. garlic powder ½ t. salt 1 T. olive oil 1 c. diced onion ½ c. diced red bell pepper 3 cloves garlic, minced 1 can (10 Oz. Can) Rotel tomatoes and green chilies 32 oz. (4 c.) low sodium vegetable stock 3 T. tomato paste 4 cups hot water 2 cans (15 Oz. Can) black beans, drained and rinsed ½ c. frozen corn 3 T. cornmeal 5 corn tortillas, cut into 2-3" strips

Crock Pot Chicken Tortilla Soup. Simple and delicious. If you use chicken breast, it becomes very tender when cut into small pieces. Top with avocado, monterrey jack cheese and a squeeze of lime

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup. Simple and delicious. If you use chicken breast, it becomes very tender when cut into small pieces. Top with avocado, monterrey jack cheese and a squeeze of lime

Panera Broccoli & Cheese Soup ~ no cream of anything... All from scratch and SUPER yummy!

Broccoli and Cheese Soup

Panera Broccoli & Cheese Soup ~ no cream of anything... All from scratch and SUPER yummy!

Ingredients  8 fajita size(6”) flour tortillas  16 oz can pinto beans, drained (I prefer Bush’s)  1/2 cup sweet crisp canned corn  1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)  1/2 small red onion, chopped  1 small jalapeno pepper, deveined and minced  1 Tablespoons chopped fresh cilantro  1/2 lime, juice  salt and pepper to taste  2 Tablespoons extra virgin olive oil  1 small California avocado, cubedInstructions  Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F

Ingredients 8 fajita size(6”) flour tortillas 16 oz can pinto beans, drained (I prefer Bush’s) 1/2 cup sweet crisp canned corn 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted) 1/2 small red onion, chopped 1 small jalapeno pepper, deveined and minced 1 Tablespoons chopped fresh cilantro 1/2 lime, juice salt and pepper to taste 2 Tablespoons extra virgin olive oil 1 small California avocado, cubedInstructions Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F

A winter warming vegetarian chilli, packed with delicious flavours and healthy ingredients!

Sweet Potato & Kale Chilli

Pinterest
Search