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mexican bean soup - improv style

by Mango and Sticky Rice · November 26th, 2007 · 2 Comments

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This was pretty good… 1 carton of chicken stock, some frozen corn, 2 cans of rinsed black beans, 1 chicken breast cubed, 1 jalapeƱo seeded and chopped, chopped tomatoes, cilantro, various spices/herbs to taste (in order, most to least: cumin, chili powder, salt and oregano… and a few other supporting players that probably don’t need to be there.) I let it simmer a few minutes while the chicken cooked. It’s a quickie.

We ate it with those expensive tortilla chips from Whole Foods. mmmmm…

Tags: Dairy-free · Dinner · Food · Recipe · Soup · Wheat-free

2 responses so far ↓

  • 1 Mixed Greens // Nov 27, 2007 at 2:11 pm

    How spicy is this soup? It looks great!

  • 2 mango and sticky rice // Dec 1, 2007 at 2:35 pm

    It is as spicy as you want it to be. You just have to taste it as you go. I like to make it slightly more spicy, then use lime juice to cool it off.

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