Community Recipe
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Spiced-Up Soup

• Chicken and cheese quesadillas Heat a medium nonstick skillet coated with cooking spray over medium heat. Working with 1 (6-inch) corn tortilla at a time, place tortilla in pan; cook 30 seconds. Turn tortilla; sprinkle 1 tablespoon shredded queso chihuahua on half of tortilla. Top cheese with 2 tablespoons shredded cooked chicken breast and 1 teaspoon chopped green onions. Sprinkle 1 tablespoon shredded queso chihuahua evenly over onions. Fold tortilla in half; turn and cook 1 minute or until lightly browned and cheese melts. Repeat procedure to yield 5 quesadillas. Cut each quesadilla into 3 wedges.

• Green salad with bottled salsa

GAME PLAN

Total time: 30 minutes

1. While broth mixture simmers:
• Squeeze lime juice.
• Shred cheese for soup and quesadillas.
• Preheat skillet for quesadillas.

2. While soup stands for 5 minutes:
• Prepare quesadillas.
• Spoon salsa over salads.

White Bean-Rajas Soup

Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup.

Photo by: Photography: Randy Mayor

Ingredients

Cooking spray
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium chicken broth

2 (15-ounce) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
2 1/2 tablespoons reduced-fat sour cream

Preparation

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Cooking Light DECEMBER 2003

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Spiced-Up Soup

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Spiced-Up Soup

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