Southwestern Bean Soup
It’s Saturday but who cares? The original recipe I got from Cooks.com here. I tweaked it a little to fit the ingredients I had on hand. My family really liked it. It’s definitely a ‘keeper’ here at my house. Serves 6 adults.
Southwestern Bean Soup
16oz. dried black beans
1 can red kidney beans (although I would use dried kidney beans if I had them)
20oz. frozen corn
3 cans diced green chile’s
1 – 28oz. can green enchilada sauce
3 – 8oz cream cheese
1 1/2 tsp. ground cumin
Cook dried black beans until tender. Add salt to taste. Drain and reserve bean juice.
Add cream cheese to beans and melt or if you want to be sure that there is no cream cheese lumps, melt cream cheese and enchilada sauce together in a separate saucepan over medium low. Add the rest of the ingredients and heat till warm. If you think it’s not soupy enough add some bean juice.
Serve with cornbread.
3 Comments
SweetPrincess
Thank you for posting this – am always looking for good soup recipes and this one sounds good for our family of eight!
Angie
Anonymous
This Southwestern Bean Soup recipe sounds fantastic! I'm printing it out.
Thanks so much for participating in my Favorite Ingredients Friday recipe exchange. I do appreciate it.
I hope to see you again next Friday!
http://overwhelmedwithjoy.blogspot.com
bubbebobbie
That sounds wonderful.I love spicey soups!
Now if it would only cool off so we could make it!
Because of Jesus, Bobbie