Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn. | 2. Add chicken broth and bring to a simmer. Simmer for 10 minutes. | 3. Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit. | 4. Add the rest of the beans and heat through. | 5. Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened. | 6. Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons. | 7. Salt to taste. | 8. You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
celery rib	2		chopped	-	-	-	-
red bell pepper	1/4		chopped	-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
red bean	1	can	drained rinsed	910.3448	164.9655	67.2276	0.6897
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt				-	-	-	-
cornstarch	1 1/2	tablespoons		45.72	10.9524	0.0312	0.006
chipotle salsa	6	teaspoons		8.0	2.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.