Sunday, January 18, 2015

Black bean soup

Black Bean soup
1 c. salsa (I used a mango peach salsa from Costco but I have also used mild pace salsa- so any kind you choose.)
2 cans (15 1/2 0z) black beans rinsed and drained
2 c. chicken broth
1 tsp lime juice
2 Tbsp fresh cilantro
sour cream

Heat the salsa in a saucepan over medium heat, stirring often for 5 min. Add beans and broth. Bring to a boil then lower the heat and simmer covered for 15 mins. Let cool slightly, then ladle half of the soup into a food processor or blender and puree it. Return the pureed soup to pot. Stir in the lime juice and chopped cilantro and heat through. Serve topped with sour cream, chips, lime wedges and more cilantro. *I just use a hand emulsion blender and blend to desired consistency.

Thursday, January 15, 2015

Chicken tortilla soup

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup fresh salsa
  • 1 (15 ounce) can creamed corn
  • 6 boneless, chicken breast halves - cooked, skinned
  • 2 teaspoons ground cumin
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 3 tablespoons chopped fresh cilantro
  • 16 ounces tortilla chips
  • 8 ounces shredded Monterey Jack cheese

  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve. Serves 8.