Southwestern Black Bean Soup With Jalapeño Cream Food

SOUTHWEST BLACK BEAN CHICKEN SOUP

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.

SOUTHWESTERN BLACK BEAN SOUP WITH JALAPEÑO CREAM

Steps:

• soak beans in cold water to cover by 2" for 1 hour and drain them. In a heavy kettle combine beans with 8 cups water and the broth and bring to a boil. Stir occasionally and the simmer, uncovered, for 1 hour Stir in the tomatoes with juice and the cumin and simmer for an additional 1 1/2 hours, uncovered or until the beans are soft. Cool for 15 minutes and then puree in batches. Bring it to a simmer and add salt and pepper to taste. The soup may be made 4 days in advance,cooled completely and kept covered and chilled In a small bowl whisk together the sour cream,minced cilantro and the jalapeños. Ladle soup into bowlsand garnish with chopped onion, jalapeno cream and whole cilantro leaves

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES

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 SOUP

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.

OUR VERY FAVORITE BLACK BEAN SOUP

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

SOUTHWEST BLACK BEAN SOUP

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.

JALAPENO BLACK BEAN & WHITE BEAN SOUP

Steps:

• Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
• Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings.

SOUTHWEST CHICKEN BLACK BEAN SOUP

Steps:

• In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
• Dice and set aside.
• Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
• Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
• Melt margarine in a large stock pot.
• Sauté pepper and onion mixture until soft.
• Add can of crushed tomatoes, stirring.
• Add three cans of black beans, undrained.
• Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
• Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
• Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
• Serve with Recipe #43730.

BLACK BEAN SOUP WITH CUMIN AND JALAPEñO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.