Monday, March 17, 2008

TORTILLA SOUP AND CORNBREAD MUFFINS


Today I Made:
Soup was topped with Tofutti sour cream and green onion.
Break CASA SANCHEZ tortilla chips (available at WHOLE FOODS)
into the soup for texture.

Soup was SUPER spicy, but SO delicious.
Recipe calls for 2 chipotle peppers, but you can use 1 if you prefer mild (or use none at all).
 
BEST cornbread we've ever had.
No leftovers tonight.



1 comment:

Foodeater said...

My addiction to cornbread will one day get the best of me. Yours look fantastic... I could eat that whole plate full in one shot!