Category Archives: Soup

Easy One-Pot Beef & Black Bean Chili with Lime Crema

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When the weather cools down, there’s nothing quite like a big pot of homemade chili simmering on the stove! This Easy Beef and Black Bean Chili brings together savory ground beef, hearty black beans, smoky chipotle peppers, and warm spices for a satisfying meal that’s big on flavor and easy on cleanup.

But the little something extra? A homemade lime crema! Cool, creamy, and bright with fresh lime juice and zest, it adds the perfect citrusy contrast to the rich, smoky chili. Add your favorite toppings like avocado, shredded cheese, scallions, or fresh cilantro, and you’ve got a bowl of comfort worth coming back to.

Whether you’re feeding a hungry family, hosting friends for game day, or prepping meals for the week, this hearty beef chili makes plenty to go around.

Why You’ll Love This Beef & Black Bean Chili

  • One-pot convenience: Everything comes together in one pot, meaning less cleanup and more time to enjoy dinner.
  • Protein and fiber packed: Lean ground beef provides quality protein, while black beans contribute additional protein and fiber to help make this a satisfying meal.
  • Great for a crowd: This recipe makes 12 servings, making it a wonderful option for family gatherings, game day parties, or holiday entertaining.
  • Smoky, savory flavor: Chipotle peppers in adobo, chili powder, and cumin give this chili its delicious depth and just the right amount of kick.
  • Meal-prep friendly: Make a big batch and enjoy leftovers throughout the week. Chili is also great for freezing!

What Makes This Chili Special?

A good chili doesn’t need a long list of complicated ingredients or hours of babysitting on the stove. This recipe gets its big, bold flavor from a few pantry staples and some well-chosen seasonings.

Lean ground beef makes this chili hearty and satisfying, while black beans add texture, fiber, and even more staying power. Tomato paste and beef broth create a rich base, and chipotle peppers in adobo bring that signature smoky warmth.

And then there’s the lime crema. Don’t skip this little finishing touch! A simple combination of sour cream, fresh lime juice, lime zest, and garlic powder creates a cool, tangy topping that balances the smoky richness of the chili beautifully. It’s a small addition that makes a big difference.

Easy Ways to Customize Your Chili

One of my favorite things about making a big pot of chili is that everyone can dress up their bowl however they like. Set out a little topping bar and let everyone make it their own. Here are some delicious options:

  • Diced avocado for creamy, buttery goodness
  • Shredded Monterey Jack or cheddar cheese
  • Freshly chopped cilantro
  • Sliced scallions or diced red onion
  • Extra jalapeños for those who like more heat
  • A generous spoonful of lime crema

Tips for Making Beef and Black Bean Chili

Adjust the heat: Chipotle peppers and adobo sauce bring smoky heat. If you prefer a milder chili, start with less and adjust to taste.

Make it ahead: Chili is one of those dishes that tastes even better after the flavors have had a little time to mingle. Make it ahead for easy entertaining or weeknight dinners.

Store leftovers: Refrigerate leftover chili in an airtight container for up to 3–4 days. You can also freeze it in individual portions for up to 3 months for convenient future meals.Keep the crema separate: Store leftover lime crema separately and add it just before serving.

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Easy One-Pot Beef & Black Bean Chili with Lime Crema
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Easy One-Pot Beef & Black Bean Chili with Lime Crema! Made with lean ground beef, hearty black beans, smoky chipotle peppers, and a cool citrusy lime crema. A protein-packed, one-pot dinner that’s perfect for busy weeknights, meal prep, or feeding a crowd
Course: dinner, entree soup
Cuisine: American, Southwestern
Keyword: beef, black bean, chili, soup, stew
Servings: 12 servings
Ingredients
  • 1 1/2 lbs lean ground beef
  • 1 cup diced onion
  • 2 tbsp diced jalapeno pepper
  • 2 15- oz cans black beans undrained
  • 1 6 oz can tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp diced chipotle peppers from can
  • 2 tbsp of the adobo sauce from chipotle pepper can
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1.5 tbsp olive oil
For Lime Crema
  • ½ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ tsp garlic powder
  • 1 tsp lime zest
Optional Toppings
  • Monterey Jack or Cheddar cheese shredded
  • Diced avocado
  • Sliced scallions
  • Chopped cilantro
Instructions

  1. Dice the onion and jalapeño, and add to large pot or Dutch oven with the olive oil. Bring to medium-high head and saute for 3-4 minutes or until softening

  2. Add ground beef to pot and cook, breaking apart into crumbles with spoon or spatual. Continue to cook for 6-8 minutes, or until no pink remains.

  3. Stir in spices, diced chipotle, and the adobo sauce and cook for another minute until fragrant.

  4. Add beef broth, tomato paste and black beans (including the juices) into pot. If looks too thick, add a splash of water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until thickened.

  5. While chili is simmering, make lime crema by stirring together sour cream, lime juice, garlic powder and zest. Set aside until serving.
  6. To serve, ladle in bowls and add a dollop of lime crema. Top with other ingredients as desired, like avocado, cheese, scallions, cilantro, etc.

4 Fast & Fit Zucchini Recipes to Fuel Summer Adventures

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When summer rolls around, zucchini seems to be everywhere — overflowing from backyard gardens, filling farmers market stands, and showing up in abundance at grocery stores. While zucchini is available year-round, its peak season is summer. Here in Central Texas, zucchini season typically kicks off in late spring and keeps producing until the first frost.

If you’ve ever found yourself wondering what to do with an armful of zucchini, you’re not alone. Fortunately, this versatile summer squash is one of the easiest vegetables to incorporate into an active, healthy lifestyle.

Why Zucchini Deserves a Spot on Your Plate

Whether you’re training for a race, hitting the gym, staying active after 50 or at any age, or simply trying to eat more vegetables, zucchini offers several nutritional benefits. Plus, you can eat it so many ways, sauteed, steamed, zoodle’d, grated and used in baking recipes, pureed — even eaten raw as a salad ingredient or crudite for dunking into dip.

Low in Calories, High in Volume: One medium zucchini contains only about 30 calories while providing plenty of bulk and satisfaction. Its high water content can help support hydration during the hot summer months, making it a smart addition to meals and snacks.

Rich in Antioxidants: Zucchini contains antioxidants including vitamin C, lutein, and zeaxanthin. These compounds help combat oxidative stress caused by exercise, aging, and everyday environmental factors.

Supports Digestive Health: With both soluble and insoluble fiber, zucchini can help promote healthy digestion and support gut health. Fiber also contributes to fullness, helping you stay satisfied between meals.

Provides Important Nutrients: Zucchini delivers potassium, vitamin C, vitamin B6, folate, and manganese. Potassium is especially important for active individuals because it helps regulate fluid balance and supports muscle function.

Extremely Versatile: Perhaps zucchini’s greatest superpower is its versatility. It can be roasted, grilled, spiralized, air fried, blended into soups, stuffed, baked into breads, or added to smoothies. Its mild flavor pairs well with almost any cuisine.

4 Delicious Ways to Enjoy Summer Zucchini

If you’re looking for fresh inspiration beyond basic grilled zucchini, these four recipes are among some of my most favorite showcase just how versatile this summer vegetable can be.

Cheddar Zucchini Chips:If you’re craving something crunchy, these air fryer zucchini chips deliver big flavor with fewer carbs than traditional chips. Thin zucchini slices are coated with crushed cheddar cheese crackers (or Parmesan for a lower-carb option) and air fried until crisp and golden. They’re perfect as a snack, game-day appetizer, or side dish served with your favorite healthy dip. Get the recipe: Cheddar Zucchini Chips in Air Fryer

‘Tis the season for zucchini and Hatch green chile – use up your bumper crop of summer produce in this delicious soup that can be served hot or cold. Makes 6 servings, each with 134 cal, 4g fat, 11g net carb and 6g protein.

Hatch Green Chile Zucchini Soup: This creamy zucchini soup proves that comfort food can still be nutritious. Hatch green chiles add a subtle kick while zucchini creates a velvety texture without needing heavy cream. One of the best things about this recipe is its versatility. Enjoy it warm for a comforting meal or chilled on a hot summer day when turning on the stove sounds less than appealing. Get the recipe: Hatch Green Chile Zucchini Soup

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Mushroom Pizza Stuffed Zucchini Boats: Pizza night gets a healthy makeover with these protein-packed zucchini boats. Filled with pizza sauce, mushrooms, and cottage cheese, they deliver all the flavors you love while adding extra vegetables and protein to your plate. They’re satisfying enough for a main dish but also work well as a hearty side. Get the recipe: Mushroom Pizza Stuffed Zucchini Boats

Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing: This vibrant zucchini salad is packed with green goodness and fresh summer flavor. Spiralized zucchini serves as the base, while edamame, avocado, pistachios, and other nutrient-rich ingredients add satisfying texture, healthy fats, plant-based protein, and fiber. Finished with a bright lemon gremolata dressing, every bite delivers a refreshing burst of citrus that’s perfect for warm-weather meals, meal prep, or a light post-workout lunch. Get the recipe: Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing

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Cheesy Southwest Chicken Soup Without Cream (Butternut Squash Hack)

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Soup season just got a major upgrade. This Cheesy Southwestern Squash & Chicken Soup is rich, cozy, and packed with flavor—so rich and indulgent tasting, it’s hard to believe that a big part of the creaminess comes from pureed butternut squash instead of heavy cream.

By blending in just two cups of butternut squash (a frozen, thawed bag of butternut squash cubes for convenience), you get a silky texture that lets you use far less cheese and absolutely no cream. The result? A lighter, more nourishing soup that still delivers on comfort-food vibes.

Why You’ll Love This Soup

  • Ultra-creamy without cream
  • Lower in calories and fat
  • High in protein and fiber
  • Kid- and family-approved
  • Ready in about 20 minutes
  • Minimal prep and cleanup

Macros (per serving):
225 calories | 13g net carbs | 10g fat | 18g protein

The Secret Ingredient: Butternut Squash

Butternut squash is the quiet hero of this recipe. When blended smooth, it creates a naturally creamy base that replaces heavy cream and reduces the need for excess cheese.

It also adds powerful nutrition with very few calories, including Vitamin A (from beta-carotene), Vitamin C, Magnesium, Potassium, and dietary fiber – whoohoo, even the best of use can use more dietary fiber in our lives.

For maximum convenience, use frozen butternut squash cubes. Simply thaw and blend—no peeling, chopping, or mess.

A True “Dump and Make” Soup

This recipe is almost completely hands-off. Everything goes into one pot, simmers together, and becomes something magical.

Besides blending the squash, the only light prep includes chopping fresh onion and zucchini. Everything else is pantry- and freezer-friendly including your favorite jarred salsa, canned diced tomatoes with green chiles (like Rotel), frozen corn, and 0pe-cooked chicken (grilled, rotisserie, or slow-cooker shredded)/ My favorite option is freezer-stashed slow-cooker chicken—it makes this meal practically effortless on busy nights.

Can You Use Cream Cheese in Soup?

Yes! If you’d rather use something less processed than the traditional American cheese, a full-fat cream cheese is a great alternative and what I have used in the ingredient list. It creates rich creaminess without additives—just with a little extra care during melting.

Here’s how to melt cream cheese into soup successfully to avoid lumps or curdling:

First, soften the cream cheese at room temperature. Then, scoop a ladle or two of hot soup into a separate bowl and combine it with the cheese. Whisk thoroughly until the mixture is completely smooth and creamy.

Next, slowly whisk this blended mixture back into the main pot. Keep the heat low and let the soup gently simmer. Avoid boiling after adding dairy, since high heat can cause the proteins to tighten and separate. For best results, always stir in cream cheese near the end of cooking.

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Cheesy Southwestern Squash & Chicken Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This cheesy Southwest chicken soup is creamy, comforting,and secretly healthier thanks to blended butternut squash. Ready in 20 minutes,high in protein, and made with no cream.

Course: dinner, entree soup
Keyword: butternut squash, chicken, soup, squash
Servings: 6 main-dish servings
Calories: 225 kcal
Ingredients
  • 1 10- oz bag frozen cubed butternut squash thawed
  • 6 cups chicken broth from carton or water & bullion starter, divided
  • 2 tsp olive oil
  • ½ white onion chopped
  • 1 small zucchini chopped
  • 1 tbsp minced garlic
  • 1 tbsp cumin powder
  • 1 tsp ground black pepper
  • 1 10- oz can diced tomatoes and green chilies like Rotel, mild, original or hot – your choice
  • 8- oz restaurant-style salsa from jar
  • 2/3 cup frozen corn
  • 8- oz cream cheese
  • 12- oz precooked chicken breast either shredded or finely chopped
Instructions
  1. Blend thawed frozen butternut squash cubes with 1-ish cups of chicken broth; until smooth. Set aside.
  2. Heat olive oil in large stock pot over medium-high. Add onion and zucchini and sautee for about 5 minutes or until veggies softening and turning lightly brown.
  3. Add garlic, cumin and black pepper and cook for 30 more seconds.
  4. Next, add butternut squash mixture, remaining broth, canned tomatoes/green chilis (including juices), salsa, and corn. Bring to a bowl over medium-high and then reduce heat to medium low and simmer for 10-12 minutes.
  5. Next, add cubed and softened cream cheese into a separate bowl and add about 2 cups of the soup mixture. Whisk the cream cheese and soup mixture thoroughly until completely smooth and lump-free (except the veggie chunks). If needed, add more of the hot soup liquid.
  6. Next pour this mixture back into the soup and continue to heat, taking care not to bring to a boil
  7. Add the corn and cooked chicken and simmer another couple minutes until heated through.
Recipe Notes

 Beef Stroganoff Soup: A Comforting Classic with a Better-for-You Twist

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Beef Stroganoff is a beloved classic, known for its creamy, savory goodness and tender bites of beef. But what if we turned this hearty dish into a soul-warming soup—one that delivers all the comforting flavors you love while incorporating some smarter ingredient swaps? My healthy beef stroganoff soup is exactly that: an umami-packed soup, protein-rich bowl of satisfaction with a few better-for-you modifications.

A Leaner, Yet Flavorful Take: To keep things on the lighter side without sacrificing taste, I opted for sirloin tips—a lean yet tender cut of beef that holds up beautifully in a simmering broth. This choice delivers the rich beefy flavor of traditional Stroganoff while keeping the fat content in check, making it a great high-protein soup recipe for any meal.

Smart Ingredient Swaps: Instead of using sour cream, I stirred in Greek yogurt to achieve that signature creamy tang while adding extra protein and gut-friendly probiotics. Greek yogurt not only enhances the soup’s luscious texture but also provides a nutritional boost, making this an excellent low-carb comfort food option.

Don’t Do Wine, Don’t Worry! A splash of balsamic vinegar in place of red wine works wonderfully. This little trick adds depth and complexity, mirroring the slightly acidic balance that wine brings to the dish while keeping the recipe accessible to more people.

Protein-Packed and Satisfying:  Each serving of this easy beef stroganoff soup boasts an impressive 31 grams of protein per bowl, making it a fantastic option for fueling your day or recovering post-workout. The combination of lean beef, Greek yogurt, and a rich, savory broth ensures every spoonful is both nourishing and delicious.

Why You’ll Love This Soup

  • Comforting and hearty: All the cozy flavors of classic Beef Stroganoff in a warm, spoonable format.
  • Lighter yet satisfying: Smart swaps make this dish more nutrient-dense without compromising taste.
  • Easy to make: Perfect for a weeknight dinner or meal prep.
  • Packed with protein: A balanced meal that fuels your body and keeps you full longer.
  • Great for meal prep: This high-protein beef soup stores well and tastes even better the next day.  When reheating, you may need to add a little extra beef broth as the noodles tend to soak up the liquids overnight in the fridge.

Whether you’re a longtime fan of Beef Stroganoff or just looking for a new soup to add to your rotation, this bowl of goodness is sure to hit the spot. Grab a spoon and dig in!

Beef Stroganoff soup transforms a beloved classic into a nourishing, high-protein meal. Featuring lean sirloin tips, Greek yogurt for creaminess, and a splash of balsamic for depth, this umami-packed soup delivers all the comforting flavors you crave—without the heaviness. Each bowl boasts 31 grams of protein, making it a satisfying and nutritious option for meal prep or a cozy dinner. Dig into a warm, hearty dish that’s both delicious and better-for-you!
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Beef Stroganoff Soup with Greek Yogurt
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Turn a beloved classic into a nourishing, high-protein meal with this healthy beef stroganoff soup. Featuring lean sirloin tips, Greek yogurt for creaminess, and a splash of balsamic for depth, this umami-packed soup delivers all the comforting flavors you crave—without the heaviness. Each bowl boasts 31 grams of protein, making it a satisfying and nutritious option for meal prep or a cozy dinner. Dig into a warm, hearty dish that’s both delicious and better-for-you!

Course: dinner, entree soup, lunch
Cuisine: russian
Keyword: beef, greek yogurt, pasta, soup
Servings: 6 servings
Calories: 364 kcal
Ingredients
  • 1 lb. beef sirloin steak cut into bite-size pieces
  • 2 tsp. paprika
  • 1 tsp. black pepper
  • 2 Tbsp. olive oil divided
  • 1 tsp. salt
  • 12 oz. white or cremini mushrooms sliced (about 6 cups)
  • ½ cup chopped white onion
  • 2 Tbsp. minced garlic I used from jar
  • 1 teaspoon thyme
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 8 cups beef broth
  • 6 oz. wide egg noodles about 3 cups, I used “No Yolks” brand
  • 2 Tbsp. cornstarch
  • 3/4 cup full-fat plain Greek yogurt
Instructions
  1. Heat a large Dutch oven or stock pot over medium-high. Toss beef with paprika, pepper, 1 tablespoon of the oil, and 1 teaspoon of the salt in a medium bowl until evenly coated. Add beef to pot and cook until lightly browned on all sides, turning occasionally, about 6-8 minutes total. Transfer to a plate; set aside.
  2. Leave crusty bits from beef and spices that form on the bottom of pan. Add remaining oil, heat to medium. Add mushrooms and onions, and saute for about 5 minutes, stirring occasionally, until browned. Next, stir in garlic and thyme and cook, stirring constantly, for another 1 minute.
  3. Stir broth into pot, and bring to a boil over medium-high heat, scraping up any browned bits accumulated on bottom of pot. Add in Balsamic vinegar, Worcestershire, and mustard.
  4. Next put cooked beef back into pot, along with any accumulated juices on plate.
  5. Reduce heat to medium-low and gently simmer, uncovered, for about 30 minutes.
  6. Add egg noodles. Simmer over medium-low, uncovered and stirring occasionally, until tender, about 8-10 minutes.
  7. In a medium bowl, make a cornstarch slurry by whisking together the cornstarch with about 3 tablespoons of broth from the pot. Add Greek yogurt to this slurry bowl and then stir in another approximate 1 cup of broth from the pot, stirring until creamy and smooth.
  8. Remove Dutch oven from heat and stir in the sour cream mixture to create a creamy thick base.
Recipe Notes

Creamy Quinoa Enchilada Soup: A Hearty, Healthy Comfort Dish

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When you’re craving something cozy and satisfying with a hint of Southwestern flair, this Creamy Quinoa Enchilada Soup is the answer!

It’s one of those easy one-pot soups I’ve made for years without a recipe, and finally decided to write it down – it’s delicious and forgiving, if you want to add a different salsa variety, substitute veggies, or dress up with your favorite toppings like avocado, cilantro, lime or a sprinkle of cheese

This easy enchilada soup with quinoa combines quinoa’s hearty, fiber-rich texture with the creamy, slightly spicy goodness of enchilada-inspired flavors.  It’s so nourishing, with only 215 calories per huge 16-oz bowlful (toppings extra) and nearly 20% of your daily requirement for dietary fiber.

This can be one of those soups that tastes way better than it looks, so I made a drool-worthy AI pic, haha!

It’s also so simple, you just dump everything into the pot, event the dry quinoa cooks itself in the broth. It’s a crowd-pleaser perfect for weeknight dinners, meal prep, or cozy weekend meals when you want something filling yet healthy.

Key Ingredients for Creamy Quinoa Enchilada Soup

Here’s a quick rundown of the ingredients that make this vegetarian enchilada soup so special:

  • Quinoa: A complete protein, quinoa adds a satisfying texture and makes this soup extra filling. Use any color quinoa, it doesn’t matter! Pro tip: before putting the uncooked quinoa into the soup pot, give it a quick rinse in a fine-mesh strainer to take away any bitter flavor.
  • Broth: I use vegetable broth to keep the dish suitable for the vegetarian in our home but you can also use chicken broth. Either one is delicious!  Often, I will rely on a better-quality vegetable broth base (that you just mix with water) for convenience.
  • Crushed Tortilla Chips: Blended into the soup, these add body, serve as a thickener, and a slight corn flavor reminiscent of enchiladas.
  • Finely Fresh Mushrooms, Zucchini and Onion: Fresh veggies lend color, nutrients, and a fresh bite to balance the creamy broth.
  • Convenient Canned/Jarred Pantry Items: Diced fire-roasted tomatoes and the salsa of your choice – this gives you the option to make it as spicy or mild as you like. Soup with salsa is a busy day flavor saver – our should I say “savor”?!  Since I’m a mild girl, one of my favorites is a salsa verde.
  • Sour Cream: Blended in to create a rich, creamy texture without overpowering the other flavors. My recipe for this easy vegetable soup with quinoa is made with light sour cream. You can also use full-fat, but I would NOT recommend a fat-free sour cream. Make it vegan by substituting coconut milk from a can.
  • Spices: A hint of cumin and garlic for that true enchilada flavor. They are added early in the cooking process to “bloom” and let out their full aromatic flavor.

Whether you’re meal prepping for the week or looking for a quick, delicious dinner (or amazing leftovers for lunch), this Creamy Quinoa Enchilada Soup will satisfy any craving for something creamy, hearty, and full of flavor. Plus, it’s easy to tweak to your taste preferences. So, grab a spoon and enjoy a warm bowl of enchilada goodness!

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Creamy Quinoa Enchilada Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Nourish yourself with a cozy bowl of this nourishing soup packed with veggies, quinoa, a creamy broth and southwestern flavors. Easy to customize with the toppings of your choice.

Course: entree soup, Soup
Cuisine: Southwestern
Keyword: quinoa, vegetarian
Servings: 6 large (approximate 16 oz) bowls
Calories: 215 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped mushrooms
  • 1 1/2 cup chopped zucchini
  • ½ cup chopped white or yellow onion
  • 1 ½ teaspoon ground cumin
  • 2 tsp garlic powder
  • 1/2 cup uncooked quinoa any color
  • 3/4 cup coarsely crushed tortilla chips plus extra for garnish
  • 1 cup light sour cream (8 oz) or coconut cream for a vegan option
  • 6 cups vegetable or chicken broth
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 15 oz salsa in heat level of choice I used a mild salsa verde, depending on your jar size, an ounce more or less is fine.
  • Optional garnishes: diced avocado, fresh cilantro, extra crushed tortilla chips, shredded cheese, and lime wedges

Instructions
  1. In a large pot over medium heat, add olive oil and sauté the mushrooms, zucchini and onion until they soften, about 5-6 minutes.
  2. Add the cumin, garlic and dry quinoa to pot, stirring continuously, for 60-90 seconds until spices aromatic. This step is to “bloom” the spice flavors and lightly toast the quinoa, keep stirring and don’t let it burn.
  3. Quickly pour broth into hot pot to pull up any spices stuck to bottom of pot. Add canned tomatoes, salsa, and crushed tortilla chips.
  4. Bring to a simmer, cover pot, and allow the quinoa to cook for 15-20 minutes.
  5. Once quinoa has fully cooked, reduce heat to low, and stir in sour cream until fulling incorporated.
  6. Serve with the optional garnishes of your choice.
Recipe Notes