Suggested Recipes Kidney Bean Recipe

Tortilla and Dark Red Kidney Bean Soup

1 package (16-ounce) of frozen bell pepper and onion strips
6 cups low-sodium chicken stock or broth
1 can (7-ounce) diced mild green chilies
2 cans (14.5-ounce) of diced tomatoes in juice, no added salt
1 teaspoon ground cumin
Salt and pepper to taste
2 cups of cooked chicken, diced or shredded
3 cans (15-ounce) dark red kidney beans, drained and rinsed
16 (6-inch) corn tortillas, sliced into thin 1/2 inch strips
Canola oil non-stick spray
1/3 cup fresh lime juice
2 ounces of reduced-fat, sharp cheddar cheese, shredded (1/2 cup)
1/3 cup fresh cilantro, chopped
1/3 cup low fat sour cream

Directions

Cut frozen strips of peppers and onions into bite-size pieces.

In a large stockpot over medium heat vegetable pieces, stock, chicken, beans and cumin. Add salt and pepper to taste. Simmer uncovered.

Line a baking pan with foil. Spray foil with non-stick spray. Spread tortilla strips in a single layer. Spray strips lightly with non-stick spray. Bake in 400o F oven for 7-10 minutes until crisp and light brown.

In a bowl combine lime juice, sour cream and cilantro.

To serve, place a layer of strips in the bottom of a bowl. Ladle soup over strips. Top with a teaspoon of herbed sour cream, shredded cheese, cilantro and a few more tortilla strips.

Yields 16 cups.