January 14, 2012

Black Bean Soup (vegetarian)

3 cans black beans
2 cans Rotel tomatoes & chiles
1 jar Herdez red salsa (mild, medium or hot depending on your tastes)
1 box vegetable stock

  • DO NOT drain beans.
  • Put 2 cans of beans, 1/2 of the stock & 1 can of Rotel into blender.
  • Blend well.
  • Combine blended ingredients, other 1/2 of stock, salsa & 2nd can of Rotel into soup pot.
  • Bring to simmer.
  • Thicken with corn starch slurry if necessary/wanted.
  • Serve with a scoop of cold sour cream in each bowl.
  • Best served with tortillas or corn bread.

Serves 8 large portions.
This soup is very filling!
May be made with chicken stock, but its not vegetarian then.

January 13, 2012

Chicken & Green Chile Soup (food storage)

2 cans diced green chiles
3 cans chicken breast meat
1 can Rotel tomatoes
1 jar Herdez green salsa
3 cans of great northern beans (white beans)
1 box chicken stock (fat free, low sodium)
1 tsp garlic powder
a few shakes of cayenne pepper
salt & black pepper to taste (or just put it on the table for people to add)
1.5 c. sour cream (use sour cream if making "fresh", if using only food storage use 1 can of evaporated milk)

  • DO NOT drain the beans or chicken.
  • Add all ingredients except sour cream to the pot.
  • Bring to a simmer.
  • Shut off heat.
  • Whisk in sour cream.
  • Top with chopped cilantro & green onions if you like.
  • Serve with tortillas.
Serves 6-8