CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE
You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.
Provided by lynn9980
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 14
Steps:
- Shred chicken meat; set aside.
- Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
- Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
- Reduce heat and simmer for 1 to 2 hours.
Nutrition Facts : Calories 343 calories, Carbohydrate 7.2 g, Cholesterol 98.7 mg, Fat 23.4 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 9.6 g, Sodium 836.8 mg, Sugar 2.8 g
SALSA-MARINATED SKIRT STEAK SOFT TACOS WITH REFRIED WHITE BEANS
Who said refried beans had to be pintos? Cannellini beans-cooked in the same skillet as the salsa-marinated steak-get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
- SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
- MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
- ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.
YAYA'S SALSA BLANCA (WHITE SAUCE)
The most versatile cream sauce! It is great on it's own or as a base, which can be easily be jazzed up by adding chunks of smoked salmon, grated cheese, or carmelized onions - yum! It is perfect for pasta or served over steamed veggies. Also try it as a delicious, creamy layer in a vegetarian lasagna or mix this sauce into a veggie puree for an instant creamed soup.
Provided by KosherT
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve flour in 1/2 cup of milk (or soymilk). Set aside.
- Warm the remaining milk in a saucepan, over med heat. Do not let it boil.
- Add butter (or margarine), salt, pepper and nutmeg. Do not be afraid to use the nutmeg, it makes the sauce!
- Add the dissolved flour/milk mixture. Whisk over med heat until it thickens.
- For an even richer sauce, remove from stove and quickly whisk in an egg yolk.
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
All I can say is YUM! Found this recipe here ---> http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html?m=1
Provided by a.wall23
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For the Filling:.
- In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
- Green Chile Enchilada Sauce:.
- In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
- Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
- Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
Nutrition Facts : Calories 235.8, Fat 9.5, SaturatedFat 4.5, Cholesterol 37.4, Sodium 543.8, Carbohydrate 23.4, Fiber 6.8, Sugar 3.8, Protein 15.2
HALIBUT A LA VASCO CON ALBUIAS EN SALSA VERDE (BASQUE-STYLE HALIBUT WITH WHITE BEANS AND HERB SAUCE)
Steps:
- For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid.
- For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
- For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible.
- For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
- For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
- To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve.
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
Steps:
- Preheat oven to 375°. For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside. Green Chile Enchilada Sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA
Steps:
- Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
- In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
- Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
- Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
- Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
- Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.
CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK
Provided by Roger Mooking
Time 1h25m
Yield 4
Number Of Ingredients 42
Steps:
- For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
- For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
- For the corn salsa: Preheat the grill to medium-high heat.
- Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
- For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
- For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
- Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
- Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
- To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.
BAKED WHITE FISH WITH MANGO SALSA
This is an easy and delicious way of cooking fish like Swai or Tilapia. Comes from a recipe on the back of a bag of frozen Swai, with a few modifications. I use store bought salsa - my favorite is Mango Lime Salsa but any type of Mango salsa would work well.
Provided by NannyMarvel
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- While oven is preheating, put butter into a baking dish large enough for the filets to fit comfortably, without overlapping. Put dish into oven until butter melts. Remove from oven and stir in lemon juice, salt and paprika. Dip both sides of fish into butter mixture and arrange in baking dish. Bake 10-15 minutes or until fish flakes easily when tested with the tip of a sharp knife. Remove to plates and put 1 tblsp of salsa on top of each filet.
TUCSON BLACK AND WHITE BEAN SALSA
Categories Condiment/Spread Bean Onion Pepper Super Bowl Vegetarian Corn Healthy Vegan Jalapeño Bon Appétit
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
WHITE CHICKEN CHILI WITH SALSA VERDE
This is an amazing white chicken chili recipe. It's no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it's full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full...
Provided by Reta Smith
Categories Chicken Soups
Time 1h30m
Number Of Ingredients 26
Steps:
- 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
- 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
- 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
- 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
- 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
- 6. Add Northern beans and stir until heated through.
- 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
- 8. Ladle white chili over the chips and cheese.
- 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!
WHITE SALSA
This is the white salsa served in so many Mexican restaurants. I usually have to adjust seasonings just a little.
Provided by Caz320
Categories Sauces
Time 10m
Yield 1 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Chill as least 3 hours.
Nutrition Facts : Calories 745.5, Fat 57.9, SaturatedFat 13.1, Cholesterol 96.1, Sodium 2189.9, Carbohydrate 48.3, Fiber 1.8, Sugar 26.9, Protein 7.3
WHITE CHICKEN CHILI WITH SALSA VERDE
The slow cooker does all the work for this savory soup.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 6h30m
Yield 10
Number Of Ingredients 19
Steps:
- Soak beans in four cups of water overnight.
- Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
- Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
- Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
- Place chicken in slow cooker; stir to combine ingredients.
- Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 26.6 g, Cholesterol 53.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 223.3 mg, Sugar 4.2 g
MEXICAN WHITE SALSA
This recipe makes about two pint-sized mason jars. Now some of the ingredients might make you raise your eyebrow but trust me after you mix all this stuff together and let it sit overnight it is knock your socks off awesome! You do have to let this sit in the fridge at least 24 hours, that is how long it takes for the magic to...
Provided by theresa gail
Categories Salsas
Time 30m
Number Of Ingredients 14
Steps:
- 1. Place garlic and olives into food processor and blend till chopped. Add in rest of the ingredients into food processor and blend till all combined.
- 2. Place sauce in mason jars or something similar and refrigerate at least 24 hrs
- 3. After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce. Refrigerate leftovers
CITRUS SALSA WITH BAKED WHITE FISH
Steps:
- Spray glass baking dish (9x13) with Pam. Lay fish filets in dish. Mix all citrus items & seasonings in a bowl. Layer citrus salsa over fish and bake 20-30 min in moderate oven 325 degrees.
BASIC WHITE SAUCE - SALSA DI BESCIAMELLA
Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, melt the butter over med-low heat. Do not let the butter brown.
- Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
- Slowly whisk in the milk in a steady stream.
- Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
- Season with salt and pepper.
Nutrition Facts : Calories 416.5, Fat 32.1, SaturatedFat 20.2, Cholesterol 95.2, Sodium 123, Carbohydrate 23.3, Fiber 0.4, Sugar 0.1, Protein 9.9
WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE
Tried this recipe thinking I'd be the only one to eat it, but family enjoyed it so much said to SAVE this recipe. A win-win for me as it's fast, easy, and only 1 WW Smart Point. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.
Provided by Bonnie G 2
Categories < 60 Mins
Time 1h
Yield 1 Pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
- Serving size: 1 c.
Nutrition Facts : Calories 246.1, Fat 4, SaturatedFat 0.9, Cholesterol 58.2, Sodium 1047.2, Carbohydrate 24.3, Fiber 7.8, Sugar 4.7, Protein 28.2
WHITE CHILI WITH VERDE SALSA
Pack in the flavors with our White Chili with Verde Salsa! This white chili recipe features ground turkey, TACO BELL® Verde Salsa and green chiles. Enjoy!
Provided by My Food and Family
Categories Home
Time 55m
Yield 5 servings (about 1 cup each)
Number Of Ingredients 13
Steps:
- Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
- Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
- Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
- Serve topped with cheese and salsa.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
CHILLED WHITE BEAN SALSA SOUP
Categories Soup/Stew Bean Pepper Tomato Freeze/Chill Low Cal Low/No Sugar Summer Chill Gourmet
Yield Makes about 8 cups, serving 4 as a main course
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
- Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.
AVOCADO AND WHITE BEAN SALSA
Categories Condiment/Spread Bean Vegetable No-Cook Vegetarian Quick & Easy Avocado Spring Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Rinse and drain enough beans to measure 1/2 cup and reserve remainder for another use. Halve, pit, and peel avocado. Finely chop avocado, tomato, and onion and fold together with beans, lime juice, oil, and salt to taste.
- Serve salsa with chips.
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