SOUTHWEST BLACK BEAN CHICKEN SOUP
The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.
Provided by Beth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g
SOUTHWEST BLACK BEAN SOUP
A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.
Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
- While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
- Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.
SOUTHWESTERN BLACK BEAN SOUP
This is an adaptation of a Weight Watchers recipe and it is delicious! I make this all the time because it is easy, inexpensive and healthy (you can omit or use reduced fat cheese and sour cream).
Provided by Schmutzarella
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes.
- Add cumin, chili powder and pepper to coat onion mixture.
- Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes.
- Add fresh lime juice.
- Serve topped with grated cheese and sour cream and garnish with cilantro and lime slices.
Nutrition Facts : Calories 505.9, Fat 23.9, SaturatedFat 8.8, Cholesterol 27.5, Sodium 901.4, Carbohydrate 51.1, Fiber 16.6, Sugar 3.4, Protein 25.2
BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES
A "stoup" is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entree as well.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf
- While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.
- Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
SOUTHWESTERN BLACK BEAN STEW
A mild stew with a flair, from the southwest.
Provided by Lanay Bien
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
- In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 33.5 g, Cholesterol 132.7 mg, Fat 38.9 g, Fiber 6.3 g, Protein 38.7 g, SaturatedFat 21.9 g, Sodium 1596.4 mg, Sugar 7 g
SOUTHWESTERN BEAN SOUP
When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.
SWEET SOUTHWESTERN BLACK BEAN SOUP
Easy, low fat, and delish black bean soup! Created for the first time today (1/16/09). My very first posted recipe!
Provided by Nifferlicious
Categories Black Beans
Time 50m
Yield 8 1 cup servings, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spray pan with non-stick spray. Dice onion, add to pan. Add garlic.
- Cook on medium-high heat until onion is translucent.
- Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat.
- Add drained corn and black beans.
- Simmer for 30 minutes to an hour. (the longer the better!).
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From eatingwell.com
- Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
- Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
SOUTHWEST BLACK BEAN & CORN SOUP | RECIPES | THE KITCHEN FAIRY
From kitchenfairy.ca
- In a 5 or 6 qt Dutch oven, heat the oil over medium-high heat. Add onion, garlic and celery and sauté for 2 -3 minutes, just until tender. Add the red bell peppers and corn kernels; sauté for 1 minute.
- Add vegetable broth, lime juice, diced tomatoes, tomato paste, chipotle peppers and black beans.
- Season with bay leaf, cumin, coriander, oregano, salt and pepper. Bring to a light boil while stirring. Reduce heat to low, cover and simmer until the vegetables are tender, about 20 - 25 minutes.
SOUTHWESTERN VEGETARIAN BLACK BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
- Combine 1/2 cup water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
- Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.
SOUTHWEST BLACK BEAN SOUP - THE CAREFREE KITCHEN
From thecarefreekitchen.com
- In a slow cooker add the Beans, (no need to drain the beans) crushed tomatoes, chicken broth, diced green chilies, frozen corn, green onions, chili powder, garlic powder, and minced garlic.
- In the Instant Pot add the beans, (no need to drain the beans) crushed tomatoes, chicken broth, diced green chilies, frozen corn, green onions, chili powder, garlic powder, and minced garlic. Stir.
CHORIZO & BEAN SOUP RECIPE - EATINGWELL
From eatingwell.com
- Heat oil in a large pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in chili powder, oregano and salt; cook, stirring for 1 minute.
- Add broth, black beans and kidney beans; bring to a boil. Reduce heat to a simmer, stir in chorizo; cover and cook until the vegetables are tender, about 10 minutes.
HEARTY SOUTHWEST BLACK BEAN SOUP {VIDEO} - TIDYMOM®
From tidymom.net
- Place one can of beans in a blender; add garlic, chili powder, red pepper flakes, chipotle chili pepper, cumin, and salt. Cover and blend on high until smooth, about 30 seconds. Pour mixture into a stockpot.
- Stir remaining two cans of beans, broth, tomatoes, and corn into the stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes
SOUTHWESTERN CHICKEN TACO SOUP WITH BLACK BEANS - GARLIC ...
From garlicandzest.com
- In a large dutch oven, heat the olive oil over medium high heat. When the oil is hot, add the onions and celery and stir, cooking for 3-4 minutes or until slightly softened and translucent. Stir in the garlic and cook for one minute until very fragrant.
- Add the chili powder, cumin, kosher salt and pepper and stir to coat the vegetables, cooking for a minute or two until very fragrant.
- Add the Ro-Tel (tomatoes) black beans, corn, hatch chiles, tomatillo salsa, bay leaves and chicken broth. Stir to combine and heat to boiling. Stir in the quinoa, cover the pot and reduce heat to a simmer. Cook for 10 minutes and stir in the chicken. Simmer for another 10 minutes.
BLACK BEAN SOUP - ONCE UPON A CHEF
From onceuponachef.com
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
SOUTHWEST BLACK BEAN SOUP RECIPE - SWIRLS OF FLAVOR
From swirlsofflavor.com
- Add onion, red pepper, carrot, celery, chili powder, cumin and kosher salt and cook until tender-crisp, 3-4 minutes.
SOUTHWEST CARROT AND BLACK BEAN SOUP - MELANIE MAKES
SOUTHWESTERN BLACK BEAN SWEET POTATO SOUP
From hugforyourbelly.com
- If using dried beans, soak over night, rinse and fill pot with clean water. Drain, rinse and fill with fresh water. Simmer on low for 6 hours, or until cooked through.
BLACK BEAN SOUP RECIPE - THE SEASONED MOM
From theseasonedmom.com
- Place all ingredients in a slow cooker. Cover and cook until beans are tender – approximately 8 hours on LOW or 4-5 hours on HIGH.
- Use a handheld immersion blender (or a regular blender) to puree the soup until it reaches desired consistency. You can puree all of the soup to make it smooth, or only puree about half of the soup if you like a chunkier texture. Season with additional salt and pepper, to taste. Ladle soup into individual bowls and garnish with desired toppings.
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