It was a couple of days ago that I noticed the leaves are starting to fall. This time of year is my favorite, because the weather is perfect for running, the colors outside are fantastic for snapping pictures of my kids, and I get to pull out all my comfy sweaters and scarves. But there’s something else that makes fall so special. This is the time of year that I start experimenting in the kitchen, in preparation for the holidays that are just around the corner. I’ve learned my lesson the hard way with some recipes, so now I find recipes that already have the basics, and then I just tweak them some to make them better.
Soups are one of the staples for fall weather, wouldn’t you agree? Imagine this: cool, crisp air outside, nice warm house inside, the aroma of a delicious soup that’s been cooking all day, your favorite movie, slippers, and a family all cuddled up in the blankets together. It’s those moments, for me, that make fall so special.
So, in honor of this glorious season, I have decided to share one of the best soup recipes I’ve ever made. It’s a bit on the spicy side, because admittedly, I can’t get enough of spicy Mexican food. But you can always leave out the jalapeños, if you’re not the daring type. Here’s the base recipe:
Now, this recipe is already oh so tasty, however, if you want to give it just that something extra (for taste and health), I would recommend doing what I did, which was to replace the panko (Japanese bread crumbs) with ground Way Better Snacks tortilla chips. I used two kinds: Simply Beyond Black Bean and Simply So Sweet Chili.
Tada! You’ve got yourself one scrumptious meal! If you’re not a fan of dairy, which I am not, you can leave off the cheese. I did, and the bowl was still empty by the end! The next time you get in that mood that only fall weather brings, give it a try. You’re sure to love it!