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Black And Gold Soup

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Ingredients
  Skimmed chicken broth 3 1⁄2 Cup (56 tbs)
  Frozen pureed yellow squash 28 Ounce (2 Packages, 14 Ounce Each)
  Canned black beans 30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)
  Shredded skinless cooked chicken 2 Cup (32 tbs)
  Tomato salsa 1⁄2 Cup (8 tbs)
  Tequila 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)
Directions

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.
2. Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.
3. Ladle into wide bowls. Garnish with cilantro.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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