Black Bean Enchilada Soup
1 can black beans
1 can enchilada sauce
1 7 oz can green chilies
2 onions diced
1 cup organic salsa
24 oz chicken stock
2 dried chilli peppers for extra heat 😊 (optional)
Directions:
Dump all ingredients into crock pot and bake on high for 4 hours or low for 8 hours.
Once done use immersion blender to blend all ingredients. Can leave a bit chunky or make it smoother. If you don't have immersion blender you can blend in small batches in a blender.
Serve with a dollop of Greek yogurt. Can serve with quinoa and quesadillas for some extra yum.
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