Black Bean Soup Recipe
This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.
All you need is:
2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)
Saute onion and diced sweet peppers in olive oil until onions are clear. Add the canned black beans, spices, garlic and lime juice. Simmer on low heat 15 minutes. Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.
Serve with homemade baked corn tortilla chips.
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1 tablespoon fresh lime juice
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon soy sauce
2 cloves garlic, minced
2 teaspoons fresh cilantro, chopped
1 teaspoon crushed red pepper flakes
1 boneless chicken breast, cut into bite-sized pieces
3/4 cup black beans, refried or black bean dip
1 tablespoon water
1/4 teaspoon cayenne pepper
1/4 cup white onions, sliced
1 green chili, canned, whole
1/2 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
Make marinade by combining lime juice, 1 tablespoon olive oil, soy sauce, garlic, cilantro, salt and pepper flakes in a blender or small bowl with an electric mixer until well mixed. Marinate the chicken for 2 hours. Heat one teaspoon oil in small skillet over high heat. Cook chicken 2-4 minutes or until cooked through. Mix black beans with water and cayenne pepper.
Roll out pizza crust or use prepared crust. Preheat oven to 475. Spread black bean mixture over crust, arrange chicken evenly over beans. Top with onions. Thinly slice the chili pepper into strips. Sprinkle over onions. Top with cheeses. Bake for 12-15 minutes or until pizza crust lightly browns.
Serve with tomatillo salsa and sour cream on the side.
This is nothing short of awesome! And oh, so easy!
3 cups cooked chicken, cubed or shredded
1 12 oz. can chicken broth
1 10 3/4 ounce can cream of chicken soup
1 12 oz. can canned corn, (Mexicorn), drained
1 12 oz. can black beans, drained and rinsed
1 8 oz. bottle green taco sauce or Tomatillo Salsa
1/4 cup salsa
9 corn tortillas
3 cups cheddar cheese, shredded – may use the Mexican flavored cheese
In a large bowl, whisk together the soup and half of the broth. Stir in the green taco sauce, salsa, corn, black beans and one cup of the cheese.
Place one layer of corn tortillas over bottom of a 13×9″ baking dish. Top with half of the chicken mixture. Repeat layers ending with a layer of corn tortillas. Top with remaining cheese and pour remaining chicken broth over the casserole.
Bake at 350 for about 30 minutes or until bubbly.
2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.
1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti pasta, drained
1 12 oz. jar Alfredo sauce with sun-dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes
Grill or broil chicken and cut into bite-sized pieces.
Boil pasta according to pkg. directions.
Drain Rotel Tomatoes and black beans – rinse beans.
Combine all in a pan and warm through.
Serve with garlic bread and a salad.