CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
PANTRY CLEARING CHILI BEAN SOUP
December 26 and the last thing I want to see as another store. Desparation leads to inspiration and this was the result. A soupy chili with a complex flavor that is part spicy and smokey with slightly sweet undertones from the pineapple. Since this was a pantry clearing experiment, you should feel free to do the same. Replace the pink beans with kidney beans or use red peppers instead of green ones.
Provided by justcallmetoni
Categories Lentil
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix together all ingredients in your crockpot.
- Cook 4 hours on high.
- Enjoy.
Nutrition Facts : Calories 268, Fat 1.6, SaturatedFat 0.3, Sodium 460.2, Carbohydrate 53.9, Fiber 11.2, Sugar 12.6, Protein 13.9
CHILI'S BLACK BEAN SOUP
This recipe is in response to Debbie Thorn's request for a black bean soup in the recipes requested forum. The recipe was originally published in the VJJE recipe weekly archives in 2001.
Provided by James Craig
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
- Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
- Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
- Bring mixture to a simmer and cook approximately 15 minutes.
- In a blender, puree 1 quart of the soup, and put back into the pot.
- In a separate bowl, combine the cornstarch and 2 tablespoons water.
- Add the cornstarch mix to the soup and bring to a boil for 1 minute.
- Serve with cornbread, white rice, or your favorite side dish.
Nutrition Facts : Calories 765.1, Fat 34.2, SaturatedFat 9.2, Cholesterol 41.3, Sodium 4164.8, Carbohydrate 73.4, Fiber 26, Sugar 6.3, Protein 36.3
BLACK BEAN CHILI SOUP
We had a big winter storm come through which meant no quick trips to the grocery store. I have had to plan my meals around a pantry and refrigerator clean out. My plan was to make chili for dinner however; I realized that I had some beef stock in the refrigerator that needed to be used up...not wanting it to go to waste, my chili soon became a very tasty soup. I hope you all enjoy.
Provided by Chef Buggsy Mate
Categories Black Beans
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
- Stir in garlic.
- Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
- Top soup with shredded cheese, sour cream and chopped cilantro if desired.
DICK'S WHITE CHILI WITH CHICKEN AND BROCCOLI (BEAN SOUP)
This delicious soup was "tweaked" by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad.
Provided by Donna Matthews
Categories Chicken Breast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken with Cajun seasoning.
- Put oil and butter in a large skillet over medium heat.
- Add the chicken and sauté 7 minutes per side.
- Remove the chicken and cut into 1-inch cubes.
- To the pan, add the diced onion and chopped garlic.
- Sauté them until the onion is translucent and not browned.
- Place the chicken in a large pot.
- Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
- Stir well.
- Cover and cook for 15 minutes (over medium heat) stirring occasionally.
- Add the broccoli.
- Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
- Remove from heat, stir in the sour cream and half and half.
- Good with corn bread.
Nutrition Facts : Calories 340.2, Fat 11, SaturatedFat 5.8, Cholesterol 51.6, Sodium 757.9, Carbohydrate 35.9, Fiber 11.7, Sugar 4.1, Protein 24
PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP RECIPE
Provided by á-31592
Number Of Ingredients 18
Steps:
- Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion
CHILITASTIC WHITE BEAN CHICKEN CHILI SOUP LO CAL, LOW FAT
Great chili low on calories and fat but BIG on flavor. If you like cilantro, you should love this chili! Makes 14 1 CUP SERVINGS (You can double up and still be just over 300 Calories!) For dry beans, use just shy of 1 lbs of great northern beans, soak & cook for 6 cups. Freezes well.
Provided by Amy BC
Categories Stew
Time 5h15m
Yield 4 quarts, 15 serving(s)
Number Of Ingredients 10
Steps:
- Dice up your onion, Green Chilies, Cilantro, and Garlic. Dump in a crockpot.
- Rinse your beans in a strainer and then pour over veggies in crock pot.
- Dump in Oregano, Cayenne, and cumin.
- Pour Chicken Broth in and give a stir.
- Place Chicken Breasts (frozen or not, if you don't want to simmer as long can be thawed) on top.
- Simmer 5-6 hours. You can take the chicken out at about 5 hours and cube or shred or just break it apart with a utensil while cooking. After it is apart put it back in and stir. I shred it right in the crock pot by moving it around with a wooden spoon.
- Pour in a bowl and dig in!
Nutrition Facts : Calories 181.2, Fat 2, SaturatedFat 0.4, Cholesterol 29.1, Sodium 585, Carbohydrate 23.2, Fiber 7, Sugar 2, Protein 18.6
CHILI BEAN SOUP
Categories Soup/Stew Bean Tomato Vegetable Vegetarian Spice Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place beans in large bowl. Pour enough cold water over to cover beans by 2-inches. Let stand overnight. Drain.
- Heat oil in heavy large Dutch oven over medium-low heat. Add onion, bell pepper, celery, garlic and bay leaf; stir to coat with oil. Cover and cook until vegetables are tender and light golden, stirring occasionally, about 15 minutes. Uncover; add chili powder and cumin and stir 1 minute. Add beans, 4 cups water, tomatoes and cayenne; bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 10 minutes.
- Uncover soup; season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Discard bay leaf. Ladle soup into bowls. Sprinkle 1 tablespoon cheese over each bowl and serve.
CHEESY MAC AND CHILI BEAN SOUP
Everyone loves this soup . Friends and family, especially with a pan of old timey buttermilk cornbread . Great on a cold winter night to warm you up !!
Provided by Kathy Harrell
Categories Beef
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
- 2. In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
- 3. Combine meat, onions and garlic with stewed tomato mixture.
- 4. Add drained beans , chicken broth and cooked macaroni.
- 5. Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
- 6. Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.
BLACK BEAN PINEAPPLE SOUP / CHILI
Steps:
- Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, trim the squash and cut into small cubes. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.
CHILI'S BLACK BEAN SOUP RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 18
Steps:
- In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish. This recipe yields ?? servings.
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