EXPAND

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Stir in the cubed butternut squash and Casa de S.A. seasoning. Cook for 5 minutes, allowing the spices to toast.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the butternut squash is tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
5. Stir in black beans and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
6. Garnish with chopped fresh cilantro before serving. Enjoy hot.

EXPAND

Ingredients:

• 1 lb chicken breasts, diced
• 1 cup rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup frozen peas
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 6 cups chicken broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add diced chicken and cook until no longer pink.
3. Stir in Casa de S.A. seasoning, rice, and diced tomatoes. Cook for 2 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add peas and cook for an additional 5 minutes. Serve hot.

EXPAND

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth (add more or less based on personal preference)
• 1 cup shredded cheddar cheese
• 1-2 tbsp Casa de S.A. Tex-Mex seasoning
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup tortilla strips
• 1/2 cup chopped fresh cilantro (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Stir in Casa de S.A. seasoning and cook for 1 minute.
3. Add shredded chicken, black beans, corn, diced tomatoes, and chicken broth. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes, until heated through and flavors are blended.
5. Ladle soup into bowls and top with shredded cheddar cheese and tortilla strips.
6. Garnish with chopped cilantro and serve with lime wedges for a zesty finish.

EXPAND

Ingredients:

• 1/2 lb chorizo, crumbled
• 2 cups diced potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups chicken broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook chorizo until browned, then remove and set aside.
2. In the same pot, sauté onions and garlic until softened.
3. Add diced potatoes, Casa de S.A. seasoning, and chicken broth. Bring to a boil.
4. Reduce heat and simmer for 15 minutes until potatoes are tender. Return chorizo to the pot and heat through. Serve hot.

EXPAND

Ingredients:

• 4 cups vegetable broth
• 2 cups corn kernels
• 2 cups diced potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add diced potatoes, Casa de S.A. seasoning, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in corn and cook for an additional 5 minutes. Serve hot.

EXPAND

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups vegetable broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add beans, diced tomatoes, Casa de S.A. seasoning, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve hot with your choice of bread.

EXPAND

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, diced
• 1 cup mussels, cleaned
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups seafood broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add diced tomatoes, Casa de S.A. seasoning, and seafood broth. Bring to a boil.
3. Add shrimp, fish, and mussels. Simmer for 10-12 minutes, until seafood is cooked through.
4. Serve hot.

EXPAND

Ingredients:

• 1 lb ground beef
• 1 cup diced bell peppers (any color)
• 1 can (14 oz) diced tomatoes
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups beef broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook ground beef until browned, then remove and set aside.
2. In the same pot, sauté onions and garlic until softened.
3. Add bell peppers, Casa de S.A. seasoning, and beef broth. Bring to a boil.
4. Stir in cooked rice, diced tomatoes, and browned beef. Simmer for 15 minutes. Serve hot.

EXPAND

Ingredients:

• 2 cups diced sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups vegetable broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add sweet potatoes, Casa de S.A. seasoning, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 15 minutes until sweet potatoes are tender.
4. Stir in black beans and cook for an additional 5 minutes. Serve hot.

EXPAND

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 4 cups vegetable broth
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
2. Add crushed tomatoes, beans, Casa de S.A. seasoning, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve hot with your choice of toppings.