Wednesday, November 30, 2011

Black Bean Soup

Black Bean Soup

  • 2 Cans Black Bean
  • 2 Cup Chicken Stock 
  • 1 Can Ro Tel (Tomato and Pepper Mix)
  • 1 Large Carrot-Grated
  • 1/4 Onion-Chopped
  • 1/4 Bell Pepper-Chopped
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • Salt and Pepper to Taste
    1. Add first can of beans to pot. Using a fork, smash second can of beans. Mix in Stock and Ro Tel. 
    2. Add Carrot, Onion, Pepper, Garlic, Cumin and Salt and Pepper. 
    3. Saute over medium low heat for 25 minutes. 
      • Serve with Sour Cream and Shredded Cheese
I left my soup chunky but you can use an immersion blender or regular blender (Be careful) if you would like a thicker-smoother soup.

Latin Chicken

  • 4 Chicken Thighs 
  • 1 Package Sazon
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Oregano
  • Salt and Pepper to Taste
    1. Preheat oven to 400 degrees
    2. Mix seasonings together. 
    3. Sprinkle on both sides of chicken (Avoid touching chicken because Sazon will stain hands)
    4. Bake on a sheet pan for 25-35 minutes depending on size of chickens. 

    The crispy skin really is the best part!! 
    I left my soup chunky, but you can blend until smooth. 

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