A recent make-over that I would love as a bedside table.
1 med onion, chopped
1 garlic clove, crushed
1 can petite diced tomatoes, drained
8 cups low-salt chicken broth
1 tsp dried oregano
1 tsp dried basil
3 15 oz cans black beans, drained and rinsed
2 Tbsp rice vinegar
Black pepper, to taste
12 oz fresh or frozen cheese tortellini
In a large soup pot, heat olive oil over medium heat. Add the onion and saute for 3 minutes. Add the garlic and drained tomatoes and cook for 2 minutes. Add the chicken broth, oregano, basil, black beans, vinegar, and black pepper to taste. Reduce heat to low and simmer for 15-20 minutes. Finally, add the tortellini to the soup and cook for 5-8 minutes or until tender. Serves 8.
Chicken Enchilada Soup
HOLY COW this is good! I made this last night and really really really want to make it again for tonight.