ROTEL PICO DE GALLO RECIPES

Name: Contest-Winning Black Bean Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 3 cans (15 ounces each) black beans, rinsed and drained, divided; 3 celery ribs with leaves, chopped; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 jalapeno pepper, seeded and chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth; 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained; 3 teaspoons ground cumin; 1-1/2 teaspoons ground coriander; 1 teaspoon Louisiana-style hot sauce; 1/4 teaspoon pepper; 1 bay leaf; 1 teaspoon lime juice; 1/2 cup reduced-fat sour cream; 1/4 cup chopped green onions

CONTEST-WINNING BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Contest-Winning Black Bean Soup Recipe: How to Make It image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 17

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 779mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

KICKIN' CHICKEN TACO SOUP | JUST A PINCH RECIPES

Kickin' Chicken Taco Soup | Just A Pinch Recipes image

We love a simple slow cooker soup and this is not only easy, it's delicious. The soup is packed with flavor and texture. It can be as spicy or mild as you like. If you like a big kick, use spicy salsa and Rotel. Using a packet of taco seasoning adds so much flavor and is super simple.

Provided by Teressa Drenth @tdrenth

Categories Chicken Soups

Prep Time 15 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 9

Ingredients

1 1/2 pound(s) frozen chicken breast
1 cup(s) salsa
1 can(s) diced tomatoes, fire roasted, 15 oz
1 can(s) Rotel tomatoes, any flavor, 10 oz
1 can(s) sweet corn, 14.5 oz
1 cup(s) chicken broth
1 package(s) taco seasoning mix
1 can(s) black beans, 15 oz
1 can(s) cream of chicken soup, 10.5 oz

Steps:

Place frozen chicken breast in the Crock Pot. Cover with salsa and cook on low for 6-8 hrs.
Shred cooked chicken breast.
Add remaining ingredients. Stir until combined. Replace cover and cook an additional 1 hr on high.
Serve with tortilla chips. Garnish with shredded cheddar cheese, sour cream, and pico de gallo.

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