Black and Gold Soup
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 Tbsp lemon juice
1/4 cup fresh cilantro leaves
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.
Yields: 4 servings
Per serving: 389 cal., 15% (57 cal.) from fat; 38 g protein; 6.3 g fat (1.5 g sat.); 46 g carbo (12 g
fiber); 794 mg sodium; 62 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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