Black And Gold Soup
|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)|
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.