On Wednesday in the Edmonton Journal there was a recipe for Black Bean Soup so last night I decided to have Mexican night. We had Black Bean Soup to start, then Chicken Enchilada Casserole from The Best of Bridge. The soup was really good (if you add enough hot sauce), and here's the recipe:
14 ounce can black beans, rinsed & drained
1 1/2 cups chicken broth
1 tbsp flour
1/2 tsp chili powder
1/2 tsp cumin
Tabasco sauce to taste
salt to taste
1/3 cup frozen corn kernels
1 green onion, chopped
Place the first 3 ingredients in a blender and puree. Transfer to small pot. Add the chili, cumin, and hot sauce and bring to a simmer; simmer 5 minutes. Mix in corn and green onion and simmer a few more minutes. Season with salt. Serves 2.
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