Sunday, September 9, 2012

Black Bean Soup

2-3 diced chicken breast
2 Cans Bush’s Black Beans Traditional Seasoning
2 Cans Progresso Santa Fe Light Soup
1 Cup Frozen Corn
1 diced green bell pepper
1 Carton chicken stock
1 Jar Medium Salsa
1 ½ cups Brown Rice
2% shredded cheddar
diced green onions 
Baked Scoops

Pour stock into a large pot, add chicken chunks and boil lightly until chicken is cooked through, about 10 minutes.
Add all remaining ingredients, Simmer over medium heat for about 10 minutes or until rice is tender and soup is lightly bubbling
Garnish with cheese, green onions and crushed Baked Scoops

We add hot sauce to the adult bowls

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