Ingredient: cumin

Spicy Mexican Soup

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 Spicy Mexican Soup
Dairy Free
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour 2 Tbs grapeseed oil into soup pot.
  2. Once heated, add shallots, garlic, and onion.
  3. Cook until translucent and season with salt and pepper to taste.
  4. Add carrots , tomato, and salami.
  5. After a few minutes, add the chili in adobo sauce, tomato paste, chili powder, cayenne, cumin, and chipotle powder.
  6. Once everything is mixed well together, add the chicken stock and simmer covered for about 30 minutes.
  7. In a separate pot, cook pasta until al dente. Once drained, add the pasta to each serving bowl then cover with soup.
Recipe Notes

You will have extra chilies in adobo and tomato paste. Spoon a teaspoon of each onto a cookie sheet lined with parchment leaving space between. Freeze for 1 hr then put them in a plastic bag and place back in the freezer. Whenever your recipe calls for each of these ingredients, you can pull the exact amount right out of the freezer.

Black Bean & Chickpea Chili

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 Black Bean & Chickpea Chili
Recipe adapted from Love and Lemons
Servings
4 people
Ingredients
Ingredients
Serve with
Servings
4 people
Ingredients
Ingredients
Serve with
Instructions
  1. Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
  2. Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
  3. Taste and adjust seasonings adding more salt and pepper.
  4. Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.
Recipe Notes

*To make vegetarian: swap the chicken stock for water or vegetable stock