My husband loves Mexican food.
Any chance we have to eat Mexican, he’s up for it. He once told me that he thinks his stomach was Mexican in its former life.
Yup. He loves it as much as anyone can love food.
So any chance I have to add in some Mexican flavors to our meals, I know they’ll go over well.
With all this dreary weather we’ve had lately, I’ve been trying to plan a few soups a week since they’re my favorite comfort food.
But today was gorgeous! Sunny, blue skies, and the perfect fall temperatures with a slightly cool breeze in the air.
There was no way I wanted soup tonight, but that’s what was on the menu.
I found out tonight that turning a soup into a pasta was a pretty good idea.
A spicy, flavorful, and filling dinner that took 15-20 minutes from stove –> table.
Even after a great run, showers, prepping, and cooking, we had dinner ready by 7:15 tonight.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.