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Black and Gold Soup





Yields
Makes 4 servings

Notes: Donna Higgins of Halfway, Oregon, threw this soup together as a "desperation dinner." She used canned black beans and chicken broth from the pantry, and squash from her garden.

 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 tablespoon lemon juice
 1/4 cup fresh cilantro leaves
Step 1
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.

Step 2
2

Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.

Step 3
3

Ladle into wide bowls. Garnish with cilantro.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 389Calories from Fat 15
% Daily Value *
Total Fat 6.3g10%

Saturated Fat 1.5g8%
Cholesterol 62mg21%
Sodium 794mg34%
Total Carbohydrate 46g16%

Dietary Fiber 12g48%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.