Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!
Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.
Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?
