Week 116: Tortilla Soup

On the menu for MONDAY, DECEMBER 2nd is TORTILLA SOUP with ROASTED RED PEPPER BREAD. This is my go-to soup when I need a fresh and tasty dinner that my whole family will devour. It's the perfect soup to eat after Thursday's food fest! My tortilla soup begins with sauteing onions, red & orange peppers, garlic and zucchini in olive oil with cumin and chili powder. Once softened, corn and black beans are added. Next, homemade vegetable stock, fire-roasted tomatoes, and tomato sauce are added. The soup simmers until all the flavors are blended and is garnished with cilantro, shredded cheddar cheese and broken tortilla chips.

My roasted red pepper bread is a beautifully braided bread that blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper.