Monday: Veggie pizza
Tuesday: Burgers with Buffalo Cauliflower and Quinoa Salad
Wednesday: Curry Squash Soup
we added lentils
Thursday: Vegan Quiche with a potato crust
Friday: Chik'n Tortilla Soup
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper , seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- Abbott Fajita Chicken
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans, drained and rinsed
- 2 cups frozen corn
- 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
- 1 lime, juiced
- 1 tsp salt, or to taste
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add fajita chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
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