Black Bean-Chorizo Soup in Tortilla Bowls

Pillsbury.com 

 INGREDIENTS:

2 flour tortillas (8 to 10 inch)

5 oz smoked chorizo sausage links, coarsely chopped

1 large clove garlic, finely chopped

1/3 cup dry sherry or chicken broth

1/2 teaspoon chili powder

1 can (19 oz) Progresso® Vegetable Classics hearty black bean soup

1 can (4.5 oz) Old El Paso® chopped green chiles

1/3 cup shredded Mexican 4-cheese blend (1 1/3 oz)

2 tablespoons sour cream

2 tablespoons chopped fresh cilantro

 

DIRECTIONS:

• Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
• Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
• Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
• Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low; cook, stirring occasionally, until thoroughly heated.
• Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.

 

White Chicken Chili

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1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Red Beans and Rice

Gabriella from 121 Down

1 lb dried red beans
1 lb ham or sausage
1 lg onion
1 cup green onions
1/2 clove minced garlic
1/2 cup parsley
2 bay leaves
1/4 cup butter
salt
cayenne pepper, tabasco or cajun seasoning
cumin

Soak red beans overnight.  In the morning, dump out the water and rinse beans.  Brown the sausage or ham.  Chop the onions and parsley.  Bring beans to a boil.  Add all other ingredients.  Simmer for at least 3 hours.  Beans should be creamy.  Serve over fluffy white rice.

Quick and Easy Black Beans

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2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander

1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
ourbestbites.com

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.