After a week or more of pure sunshine, we experienced heavy rains overnight – and colder temps. So, soup is in order – especially since I am really craving Mexican food. This vegetarian and tortilla soup will do the trick minus the crockpot suggestion for my love of cooking.
INGREDIENTS
- 1 medium yellow onion, diced
- 1 poblano pepper, diced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable broth
- 2-3 canned chipotle peppers in adobo, finely chopped
- 1 (28 ounce) can fire roasted diced tomatoes
- kosher salt and pepper
- 1/2 cup uncooked quinoa
- juice and zest of 1 lime
- 1/2 cup fresh cilantro, chopped, plus more for serving
- tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving {more}
On another note – what movies have you seen at home or at the movie theater? Here’s what I’ve been up to.
Sunday Night – Needed a good laugh after the holiday blues
Monday Night – For the love of Gerard Butler – I had to check off a list of films I have not yet seen
Tuesday Night – For the love of Emma Thompson and a relatable subject matter
rawsilkandsaffron.com 