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Bean Soup Lunch

Posted By Ben On June 1, 2010 @ 12:12 pm In Lunches | 6 Comments

A couple of posts back I wrote about my struggle with eating regular and healthy meals. Lunch is many times the meal that I skip or “forget” to eat more often. But like I mentioned on that post keeping them simple with fresh ingredients that are always available in my fridge and pantry has helped me get back in the right track. This lunch is another example of how easy and nutritious lunch can be to keep you going until dinner time.

Bean Soup
Author: 
Recipe type: Lunch
Cuisine: Mexican
 
Ingredients
  • •1 TBSP olive oil
  • •1/4 onion, chopped
  • •1 garlic clove, minced
  • •1 jalapeno pepper, chopped
  • •1 roma tomato, diced
  • •1/4 cup shredded chicken breast (optional)
  • •2 cups of cooked pinto beans plus some of the broth in which they were cooked*
  • •diced queso fresco
Instructions
  1. In a medium pot sautee onion in olive oil until translucent.
  2. Add garlic and stir for about 1 minute.
  3. Add jalapeno and tomato and cook for about 2 minutes.
  4. Stir in the beans and chicken breast and bring to a boil.
  5. Reduce heat to low and simmer for about 5 minutes.
  6. Serve and top with diced queso fresco.

*Read more about the benefits of beans and how to cook them here.

¡Buen provecho!


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