El Paso Bean Soup Recipes

RESTAURANT STYLE BLACK BEAN SOUP

Steps:

• In a large saucepan, combine refried black beans, salsa and chicken stock. Bring to a boil over medium-high heat.
• Reduce heat to low, cover and simmer for 10 minutes.
• Garnish each serving with a dollop of sour cream and green onion.

OLD ELPASO CROCK POT REFRIED BEANS

Steps:

• Add the beans and onions and half package cheese together. Next, add at least 2 cups salsa. Mix completely in the stoneware insert of crock pot. Set crock pot on 4 hours high, or low overnight. Stir a time or two. An hour before serving, add the rest of the cheese on top with chopped green onions, and sliced olives. After removing to serve, I then add chopped tomatoes and sour cream, if desired. For less fat, use low fat beans, sour cream, and cheese -- . I prefer Old El Paso beans. If you want more spice, add chopped chilies or jalepeno slices -- . This is for a large crock pot -- .

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

SOUTHWESTERN CHICKEN AND WHITE BEAN SOUP

Steps:

• In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
• In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.