BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA
This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 Cups of Soup, 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
- Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
- Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
- Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
- Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
- Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
- Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.
Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1
MEXICAN BLACK BEAN AND CORN SOUP
Make and share this Mexican Black Bean and Corn Soup recipe from Food.com.
Provided by lrkozdron
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
- Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9
BLACK BEAN, CORN, AND SALSA SOUP
I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.
Provided by Cindi M Bauer
Categories Other Soups
Number Of Ingredients 11
Steps:
- 1. Drain and rinse both cans of black beans, then set the beans aside.
- 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
- 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
- 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
- 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
- 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
- 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.
CORN, HOMINY, AND BLACK BEAN TACO SOUP
A nice, hearty soup, perfect for a cold day. Feel free to sprinkle the top of the bowl with shredded cheese and a dollop of sour cream. It's also good with crushed tortilla chips mixed in.
Provided by erin2314
Categories One Dish Meal
Time 1h25m
Yield 16 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
- Add beef and brown.
- Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
- Add corn, hominy, and beans and simmer for 15 minutes.
TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP
If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.
Provided by Ambervim
Categories Black Beans
Time 20m
Yield 12 Cups
Number Of Ingredients 13
Steps:
- Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
- Add tomatoes, beans, broth, corn and 1 cup of water.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
- Remove from heat and stir in lime juice.
- Season with salt and pepper if it needs it.
- Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
- Enjoy.
BLACK BEAN AND CHICKEN SOUP WITH SWEET CORN
I created this recipe on a dreary February day when I was craving something with a little southwestern flavor. The creamy broth with hearty vegetables and tender chicken is very satisfying and makes a delicious meal served with tortilla chips for dipping. This could easily be made a vegetarian soup also, by substituting cream of mushroom or celery soup and omitting the chicken.
Provided by Missy in Montana
Categories Chowders
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
- Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
- Add taco seasoning, cumin, and cilantro, stir.
- Add onion and celery, cook on low about 5 minutes.
- Add black beans, sweet corn, and chicken.
- Cook on low for 10-20 minutes, stirring occasionally.
- Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
Nutrition Facts : Calories 493.3, Fat 17.6, SaturatedFat 6.9, Cholesterol 62.5, Sodium 668.7, Carbohydrate 55.8, Fiber 13.1, Sugar 4.8, Protein 32
CORN, CILANTRO AND BLACK BEAN SOUP
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
- While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.
BLACK BEAN AND CORN SOUP
This is from one of those cookbooks you purchase at the check out stand at the grocery store. I've adapted it to our families tastes. Great for a quick and easy weeknight supper. This can also be made in your crockpot and cooked on low for 7-8 hours or on high for 3-4 hours.
Provided by LARavenscroft
Categories Black Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray non-stick Dutch overn or large sauce pan with non-stick cooking spray.
- Add ground beef and brown over medium-high heat.
- Drain beef on paper towels.
- Return beef to pan.
- Add all remaining ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer 15 minutes to blend flavors.
BLACK BEAN AND CORN SOUP
Steps:
- 1. Saute onion and garlic in 1Tbl. oil until translucent. 2. Add green chilis and broth. 3. Bring to simmer. 4. Add diced tomatoes. 5. Add 1/4 can corn. 6. Add 1/4 can black beans. 7. Simmer 15 minutes. 8. Transfer to blender and pulse two-three times (leave a little texture) 9. Pour soup back into pot. 10. Add remainder black beans and corn. 11. Add 1 tsp. Zatarains Cajun Seasoning and pinch of cilantro. 12. Serve warm with dollop of sour cream.
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