 |
Southwest Black Bean Soup
- 1 medium sweet red pepper, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 T canola or extra virgin olive oil
- 2 chicken breasts cooked and chopped
- 2 cans (15 oz ea.) black beans, rinsed and drained
- 32 oz. box of low sodium chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (4 oz) chopped green chilies
- 3/4 tsp. ground cumin
- 1 1/2 cups cooked brown rice
- Sour cream
In a large stockpot, sauté the pepper, celery and onion in oil until tender. Add the cooked chicken pieces. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil, Reduce heat and simmer, uncovered for 30 minutes. Divide rice in six soup bowls; pour in the soup and top with sour cream. Great with corn chips or tostada chips.
|
 |
