It’s Cinco de Mayo, and we’re celebrating with an easy-to-prepare recipe that’s perfect for a weeknight meal. Pantry staples will allow you to breeze through the directions after a long day at work.
This Latin-spiced bean soup is a great prelude to Baja Fish Tacos With Mexican Slaw, and adults will appreciate a Cinco de Mayo Margarita.
All of the ingredients should be available at your local natural and organic food store.
Black and White Mexican Bean Soup
Makes 6 servings
1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
1/4 cup flour
1 1.25-ounce package taco seasoning mix
2 cups milk
1 14-ounce can chicken broth
1 16-ounce package frozen corn
1 15.5-ounce can great northern beans, drained
1 15.5-ounce can black beans, drained
1 4-ounce can diced green chiles
2 tablespoons chopped cilantro
Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients, except cilantro.
Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
Stir in cilantro.
Recipe and photo courtesy of Ortega
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Tried it without the chicken broth since my wife and many neighbors are vegetarians – very good. I also used Olive Oil. Thanks for sharing.