SOUPER

i didn’t share any of my new years resolutions, but one of them was definitely to cook. notice i didn’t even say “cook more.” i survive off morning star nukeables, anything daniel decides to whip up, or drive on over to my mom’s house for some nomnoms. there’s some fruit somewhere in there, too.
but i digest digress. back to SOUP!
i stumbled upon this amazing veggie friendly soup recipe and jotted it down.

Notes: Recommend Morning Star brand Chicken Meal Starters, used vegetarian bullion cubes to make the broth. Crispy tortillas straight out of the quesadilla maker are delicious, but you can also use tortilla chips.

Directions:
Heat oil in pot and saute onions and garlic. Stir in the chili powder, oregano, cumin, tomatoes, and broth. Boil, then simmer, for 5-10 minutes. Stir in “chicken,” lime juice, and corn. Simmer for 10 minutes.
-While your soup is simmering, sprinkle mozzerella cheese into the bottom if your serving bowls. Also add avocado slices.
-Once soup is done, fill bowl, and add more cheese, avocado, and lastly, your crispy tortilla strips and CONSUME. 🙂
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Of the 3 soups I made this week, this was definitely my favorite. 🙂
I will share the other two recipes soon!