Monday, June 30, 2014

Spicy Black Bean Soup

Just thought I would check in and share a recipe.

Spicy black bean soup

4 cans of seasoned black beans (drain and rinse 3 of these)
2 cans of chicken broth (low sodium kind)
1 can of Mexican style lime and cilantro Rotel
1 large onion diced
2 cloves of garlic (minced)
2 tbs of oil
1 pkg of Williams taco seasoning
1 pkg hidden valley dry fiesta ranch dressing mix
1  1/2 cup frozen corn

Add oil to a large soup pan. When oil is hot, add diced onion. Sauté until translucent. Add the garlic and sauté for a minute. 
While the onion are sautéing, open all the cans.
Place one can of black beans (juice and all) into blender, add one of the cans of chicken broth. Pulse until most of beans are not visible. Set aside.

With the other 3 cans of black beans, rinse them and set them aside,too.
By this time, you will have added the garlic and are now ready to add everything to the pot, rinsed beans, broth, Rotel, corn, dry ranch dressing, taco seasoning, and beans that are in the blender.
Stir and simmer for 30 minutes.

Garnish bowls of this soup with shredded cheese, diced avocado, a dollop of sour cream. Enjoy!

1 comment:

Delighted Hands said...

Sounds delicious! Served up with some corn muffins....hmmm, thank you!