Black and Gold Soup

Notes: Donna Higgins of Halfway, Oregon, threw this soup together as a "desperation dinner." She used canned black beans and chicken broth from the pantry, and squash from her garden.

Yield: Makes 4 servings
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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 15%
  • Protein: 38g
  • Fat: 6.3g
  • Saturated fat: 1.5g
  • Carbohydrate: 46g
  • Fiber: 12g
  • Sodium: 794mg
  • Cholesterol: 62mg


  • 3 1/2 cups fat-skimmed chicken broth
  • 2 packages (12 to 14 oz. each) frozen puréed yellow squash
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 2 cups shredded skinned cooked chicken
  • 1/2 cup tomato salsa
  • About 1/4 cup tequila (optional)
  • About 1 tablespoon lemon juice
  • 1/4 cup fresh cilantro leaves


  1. 1. Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.
  2. 2. Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.
  3. 3. Ladle into wide bowls. Garnish with cilantro.
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