The chicken quesadillas were a last minute decision to go with the soup. I wish I could give you a mind blowing recipe for them, but in all honesty they are pretty much chicken, cheese and tortilla. HOWEVER, I added a freshly bought salsa verde, and chopped cilantro in mine, and it was heaven. I know that there are all sorts of delicious, and much fresher salsa verdes out there, but Pace has a new one that is really really good. I eat it with my chips now instead of red salsa.
Okay, enough talking, more cooking!
Black Bean Soup
Found in Cooking Light March 2009
1 pound dried black beans
4 cups chicken broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped (jalapeno worked just fine)
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced fat sour cream
Cilantro sprigs (optional)
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours, drain.
2. Combine beans, broth, and next 5 ingredients (through chile) in a slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Serve with sour cream and cilantro if desired.
Serves 6: 1 serving 1-1/2 cups soup and 1-1/2 teaspoon sour cream
Per serving: 288 cal, 2.3g fat, 18.5g fiber, 2.9mg chol, 4.6mg iron, 581mg sodium
Points per Serving: 5