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How to Make Flan
Peruvian Arroz con Pollo
Easy Black Bean Cream Soup
easy black bean cream soup
cans (19 oz each) Progresso™ Vegetable Classics hearty black bean soup
cup chicken broth
tablespoons vegetable oil
cup finely chopped onion
teaspoon chicken bouillon granules
cup whipping cream
cups cooked Spanish or regular long grain rice, if desired
Fried tortilla strips (1/4 inch wide), if desired
Cilantro leaves, if desired
In blender, place bean soup and chicken broth; cover and blend until smooth. (If necessary, blend in batches.)
In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally, until tender. Stir in blended soup mixture, bouillon granules and cream.
Cover and cook over medium-high heat about 10 minutes, stirring frequently, or until thoroughly heated. Serve with rice; top with tortilla strips. Garnish with cilantro leaves.
To add a little extra spiciness, add a canned chipotle chile in adobo sauce before blending the soup mixture. For chunkier soup, add a 15-ounce can of Progresso® black beans, drained, before you heat the soup.
To substitute for the Progresso® black bean soup, decrease the amount of whipping cream to 3/4 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.
If a thinner soup is desired, substitute part of the whipping cream with chicken broth.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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