Time 20m Yield 6 Number Of Ingredients 11 Steps:
In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium. Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
Time 8h15m Yield 40 Number Of Ingredients 6 Steps:
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Time 10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Combine beans through cumin in a blender or food processor fitted with metal blade. Process until smooth (about 1 minute). Heat in a medium saucepan over medium heat until heated through. Ladle into 2 soup bowls. Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently. Sprinkle with sliced scallions.
Time 20m Yield 2 serving(s) Number Of Ingredients 6 Steps:
In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth. Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated. To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.
Time 20m Number Of Ingredients 9 Steps:
In a large pot, combine the broth, black beans, corn, and salsa. Bring to a boil over high heat. Add the broccoli, and cook for 2 to 4 minutes (longer for fresh broccoli); remove the pot from the heat as soon as the broccoli is tender-it will continue to cook in the hot liquid. Ladle the soup into bowls. To each serving, add 1/4 teaspoon of lime juice, 3 tablespoons of shredded Cheddar, a sprinkle of scallions, and a dash of hot sauce, if desired.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Time 10m Yield 2 cups, 2 serving(s) Number Of Ingredients 4 Steps:
In a food processor or blender, combine all ingredients. Process 1 minute or until smooth. Heat above mixture in medium saucepan until thoroughly heated. To serve, ladle soup into 2 individual soup bowls. Optional—-garnish with sour cream, diced onions and sliced limes. Serve with taco chips.
Time 40m Yield 3 cups. Number Of Ingredients 19 Steps:
For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. , Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through. Use a hand mixer to blend until fairly smooth. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.
Time 10m Yield 8 cups. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
