
Photo by Gina Moore
Serves 4
Soup
2 tablespoons olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 15-ounce cans black beans
1 15-ounce can fire-roasted tomatoes
2 chipotle peppers, chopped
2 tablespoons adobo sauce
2 cups vegetable stock or broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
Fresh chopped green onions or cilantro, for garnish
Avocado slices, optional
Sour cream, optional
Quesadillas (makes 4)
1 pound cooked boneless, skinless chicken breast, sliced
1 10-ounce can tomatoes and green chilies, drained
2 cups shredded Mexican cheese
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
4 large flour tortillas
Pico de gallo, optional
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onions and celery and sauté until onions are translucent. Stir in the beans, tomatoes, peppers, sauce and stock. Add cumin, coriander and chili powder and stir well to combine. Bring to a boil, lower heat and simmer for 15 minutes. Transfer half of the soup mixture to a blender and puree until smooth. Return to the pot and stir well. Serve garnished with onions, avocado and sour cream.
In a large mixing bowl, combine chicken, tomatoes and chilies, cheese and seasonings.
Divide mixture between the four tortillas. Heat a large skillet over medium-high heat.
Fold tortillas in half and brown one side in the skillet; flip and repeat on the other side. (You may only be able to work with two tortillas at a time.) Place tortillas on a serving platter to cool slightly. Slice into wedges and serve with pico de gallo.