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Tex-Mex Vegetable Soup + Chipotle Chicken Salad Sandwich
SOFABFOOD28Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 Tbsp. extra virgin olive oil
- 1 pkg. vegetables (fresh fajita, from the deli, approximately 2 cups sliced green and red bell peppers, and onions, roughly chopped)
- 1 medium zucchini (cut into 1-inch cubes)
- 1 large tomato (cut into 1-inch cubes)
- 8 cloves roasted garlic (from the deli section)
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1/2 Tbsp. dried oregano
- 14 oz. crushed tomatoes
- 14 oz. black beans (drained and rinsed)
- 29 oz. hominy (drained and rinsed)
- 4 vegetable stock (+ cups)
- salt
- pepper
- 3 cups rotisserie chicken (shredded or diced)
- 3/4 cup celery (diced)
- 1/4 cup radishes (chopped)
- 1/4 chopped cilantro
- 3 Tbsp. white onion (finely-diced)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbsp. fresh lime juice
- 1/2 Tbsp. chipotle peppers in Adobe sauce (diced)
- 2 tsp. cumin
- salt
- pepper
- 4 slices whole grain bread (lightly-toasted)
- micro greens
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