1 T olive oil 1/2 tsp kitchen bouquet
1.5 tsp cumin 2 T flour
1 can Rotel 1/4 C chopped cilantro
6 C chicken broth 1 C sliced carrots
1 bag frozen seasoning blend Shredded Mozzarella
2 cans (15 oz) black beans Tortilla Chips
2 cans (15 oz) peas and carrots
2 C packed fresh baby spinach leaves
In stockpot, heat olive oil and sauté seasoning blend until tender. Sprinkle with flour and cook for about a minute. Rinse black beans.
Stir in black beans, Rotel, peas & carrots, broth, cumin, cilantro & spinach. Bring to boil &
reduce heat to low. Cover and cook for 10 minutes. Add dash worchestire or kitchen bouquet to darken color if desired. Season with salt & pepper or Tony’s.
Sprinkle individual servings with shredded Mozzarella or Monterrey jack cheese and crumbled tortilla chips.
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