Same Ingredients, 3 Ways: Black Bean Soup

I was home visiting my parents last weekend and as I was leaving and they were planning what to cook for dinner, my mom suggested a big pot of black bean soup to my dad so they could have it in the fridge during the week too. I thought it was such a great idea because I was already imagining all the ways I could eat it throughout the week! I decided to do the same thing, using the same recipe they did (a Weight Watchers one, coincidentally).

It was very flavorful and made a great base for these meals throughout the week.

So, try black bean soup…

With Alllll the Toppings

As it’s meant to be eaten, but with the best part of elevating a recipe: toppings! It helps make it even more substantial as a full meal too.

For this bowl I added:

  • Grated Monterrey Jack Cheese
  • Dollop of Greek Yogurt (or sour cream)
  • Chopped Scallion
  • Sliced Radishes
  • Drizzle of Olive Oil

Some other ideas include but are not limited to:

  • Sliced Avocado
  • Guacamole
  • Shredded Lettuce
  • Diced Tomatoes
  • Salsa or Pico de Gallo
  • Chopped White or Red Onion
  • Crumbled Chorizo
  • Crushed Tortilla Chips
  • Queso or Other Type of Shredded Cheese

Over Mexican Baked Chicken

I found this recipe for a simple Mexican baked chicken, and instead of adding canned black beans to the corn mixture, I just lathered some of the soup on top of everything before I put the cheese on. It was quite tasty and thought it was a creative use of the soup! My only qualms were that my chicken breasts were varying in size a bit, so some of them came out over cooked. Also, I couldn’t’ find boneless and skinless chick breasts at my store, so I only got boneless, and having the skins on just didn’t work in this dish–making it more fatty and chewy. If not for those two things, it would have been perfect!

As Enchilada Filling

Then I combined the elements of the leftover baked chicken (corn, chiles, red bell pepper, and shredded the chicken first) with some of the soup to make the filling for enchiladas. To assemble, I heated corn tortillas a bit, dipped them in green enchilada sauce (just a canned sauce combined with two cans of diced green chiles for extra flavor), scooped some filling in the middle, and rolled the tortilla around it, putting it seam side down in a casserole dish lined with tin foil. I then covered the top in shredded cheese, and baked for about 20 minutes at 350/375° F (the temp dial of my oven is faded so I can never tell what exact temperature it is!).

Some other ideas I thought of but didn’t end up doing/publish: on top of brown or white rice, and as a dip for tacos.

To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden!

2 thoughts on “Same Ingredients, 3 Ways: Black Bean Soup

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