Black and Gold Soup
Notes: Donna Higgins of Halfway, Oregon, threw this soup together as a "desperation dinner." She used canned black beans and chicken broth from the pantry, and squash from her garden.
How to Make It
Step 1
1
Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.
Step 2
2
Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.
Step 3
3
Ladle into wide bowls. Garnish with cilantro.
Ingredients
3 1/2 cups fat-skimmed chicken broth
2 packages (12 to 14 oz. each) frozen puréed yellow squash
2 cans (15 oz. each) black beans, rinsed and drained
2 cups shredded skinned cooked chicken
1/2 cup tomato salsa
About 1/4 cup tequila (optional)
About 1 tablespoon lemon juice
1/4 cup fresh cilantro leaves
Directions
Step 1
1
Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.
Step 2
2
Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.
Step 3
3
Ladle into wide bowls. Garnish with cilantro.
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