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.