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(0 Votes)
Ingredients
- 2 14.5 oz cans clear chicken broth
- 1 1/2 cups water
- 1 cup dried black beans, sorted and rinsed
- 1 tblsp chili powder
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 2 cloves garlic, finely chopped
- 1-2 jalapeno chilies, finely chopped
- 1 large onion, chopped
- 1 medium carrot, sliced
- 2 medium celery stalks, chopped
- 1/4 cup tequila, if desired
- 1/4 cup shredded Cheddar cheese
- 1/4 cup diced jicama
- 1 small avocado, peeled and cubed
- 1 small tomato, seeded and chopped
Preparation
Step 1
Heat broth, water and beans to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Heat beans to boiling again; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Stir in chili powder, cumin, red pepper, salt, garlic, chilies, onion, carrot, celery and tequila. Cover and simmer 1 hour. Place soup in blender or food processor. Cover and blend until uniform consistency. Serve with cheese, jicama, avocado and tomato.
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