For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!
I am a HUGE fan of keeping dinner simple this time of year. There are a few major holidays that deserve a major meal, but the rest of the time, I try to keep it easy with dishes that fill you up and keep you warm. There’s enough stress and pressure without adding dinner to the mix. Serve this with tortilla chips, diced avocado, sour cream, lime wedges, cilantro and hot sauce, if it suits your fancy. It’s a perfect, simple dinner for Christmas Eve.
Black Bean Tortilla Soup
Recipe by Sarah House
- 2 Tbsp Oil
- 1/2 cup diced Onion
- 1/4 cup diced Carrot
- 1/4 cup diced Celery
- 2 Garlic cloves, diced
- 1/2 Jalapeno, diced
- 1/2 tsp ground Cumin
- 1/4 tsp ground Cayenne
- 1/4 tsp dried Oregano
- 6 cups Vegetable or Chicken Stock
- 1 cup Black Bean Soup Mix
- 1 cup cooked and shredded Chicken
- 4 Cilantro sprigs including stems
- 2 diced Roma Tomatoes
- Salt , to taste
Rinse bean soup mix until running water. Drain and set aside.
Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.
Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.
Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.
Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.
Portion into serving bowl and garnish as desired.