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.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.
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 all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
