White Bean Chicken Chili

2 Tbsp. vegetable oil

1 lb. cooked chicken, diced

1 small onion, diced

2 cloves garlic, minced

 14oz. chicken broth

1- 16 oz. mexican tomatoes

1-16 oz. diced tomatoes--petite

1-7 oz diced green chilies

1/2 tsp. oregano

1/2 tsp. coriander

1/4 tsp. cumin

1 15 oz. can white beans

2 cup. corn (frozen works well or canned)

black pepper

chopped cilantro

Heat oil and cook onion and garlic until soft.  Stir in broth, tomatoes, chilies, and spices.  Bring to a boil then simmer for 10 minutes.  Add corn, chicken and beans.  Simmer and season with salt and pepper.  Top with cheese, sour cream and tortilla chips.  

could be made with canned chicken for food storage recipe.

Black Bean Salsa

One of my favorites!

2 cans black beans, rinsed and drained

1 can whole kernal corn, drained

2 cans diced tomatoes, drained

chopped red onion

1-2 avocados, peeled and chopped

1/4 cup chopped cilantro

3 Tbsp. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

1/2 tsp. pepper

Serve with chips!  

Black Bean Soup

Black Bean Soup Story:

I discovered this recipe through one of those eat-well-during-pregnancy kinds of magazine/resources. Very Best Baby. The recipe card says to visit verybestbaby.com/recipes for more!

I know that Black Bean Soup doesn't sound (or even look!) very appealing. It's one of those foods though (kind of liked a baked potato) that doesn't really sound good, but once you start eating it, you remember how much you love it! I like this black bean soup... and I like that I've found a few ways to spruce it up a bit too.

Ingredients:

2 cans (16 ounces each) black beans, undrained

1 cup chicken broth

nonstick cooking spray

1 small onion, chopped

1 teaspoon bottle minced garlic

1 jar (16 ounces) salsa

4 teaspoons lime juice

2 teaspoons ground cumin

1/4 teaspoon crushed red pepper (optional)

1/3 cup sour cream or plain yogurt (optional)

fresh cilantro leaves (optional)

Directions:
Place 1 can of beans (with the liquid) and the broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.

Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.

Cook, stirring occasionally, for 25-30 minutes. Serve topped with sour cream. Garnish with cilantro. (Makes 4 servings)

Variations:
The original recipe card says to use Ortega Thick & Chunky Salsa... I use my favorite Garden Fresh brand from Costco OR the Wal-Mart brand of Black Bean & Corn salsa... another yummy one.

I put a big dab of sour cream in the middle of each bowl. The kids like it because it mellows out the flavor a little if it seems too spicy. I know the plain yogurt would be healthier, but, whatever. And I haven't yet bothered to garnish with cilantro, though that would be pretty.

My friend, Traci, taught me to add some shredded chicken. I especially like to add about a cup of the shredded "Cafe Rio Chicken" (another recipe from Traci--I use it in lots of different recipes).

I've also added a can of corn before. Bulks it up a little and gives it a little more color and texture.