Tomato Bisque

Who doesn't love a good comfort food? Soup is in my comfort food category and I think you might love this one too! My mom found this and shared it with me. This is free of all the main allergens {cashews are optional} and is super healthy, too!

{Not pictured here - 4 cloves minced garlic, Mrs. Dash, red pepper flakes}

Put all ingredients in the pot, except the cashews. Stir. Heat to boil. Simmer approx. 30 minutes. Put 1/4 cup cashews in food processor, add 1 cup soup. Puree. Add back to pot. Stir and serve!

This takes tomato soup to a whole new level! It was very quick and easy to make. So, make this your next rainy day meal! Add a little grilled cheese and you're set!

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Southwest Black Bean Stew {Allergy-Free}

This recipe is delicious! And who doesn't love a crock-pot meal?? I've adapted this from a recipe my sister-in-law came up with. I usually call it 'that chicken-black bean-cream cheese-crock-pot meal', but thought that title might be a little long. So, without further ado...

 

 

 

 

Southwest Black Bean Stew {Allergy-Free}

1 lb boneless, skinless chicken breast

2 cans Bush's seasoned black beans

1 bag frozen corn {non-buttered}

Emeril's Southwest Seasoning {or similar}

1 small jar of your favorite salsa {THIS IS KEY! I love Trader Joe's salsa, but it has been processed around several allergens}

8 oz Tofutti Cream Cheese {this is dairy-free}

Put chicken, beans, corn, seasoning and salsa in the crock-pot. Cook on low for 8 hours. About an hour before cook time is over, use a fork to break up the chicken. It should be very tender and falling apart. Cut the cream cheese into cubes and put in the crock-pot. Once cream cheese is melted, stir the stew to incorporate it throughout. Garnish with cilantro, Tofutti brand sour cream and salsa. Serve over rice or with tortilla chips.

YUM!