Black Bean Soup and Quesadillas

Tri-City HeraldFebruary 1, 2014 


Mexican flavors spark soup-and-sandwich duo, with an earthy bean soup and, standing in for the sandwich, a spicy cheese and roasted poblano quesadilla. (Bill Hogan/Chicago Tribune/MCT)


The cover of the Food & Wine section Feb. 5 will feature Olympics: A fine excuse to explore Russian food. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to A grilled cheese sandwich paired with a bowl of hot soup is such an iconic meal that it follows us from childhood into adulthood.

As grown-ups, though, we might opt for more complex flavors than a simple tomato and cheddar combo. This version leans to Mexico, with an earthy bean soup and, standing in for the sandwich, a spicy cheese and roasted poblano quesadilla. Yet at its heart, the meal remains that long-remembered duo, which is comforting and, bonus, super-easy to pull together.



Prep: 15 minutes Cook: 20 minutes Makes: 4 servings


4 strips bacon, diced
1 white onion, finely chopped
1 red bell pepper, finely chopped
1 can (29 ounces) black beans, drained, rinsed
3 cups chicken broth
1/2 teaspoon dried Mexican oregano (or other oregano)
Fresh cilantro, chopped
Crema or sour cream
1 lime, quartered

QUESADILLAS: 4 flour tortillas, 6 inches in diameter
1 cup or more grated Chihuahua cheese, or other good melting cheese
2 poblano chilies, roasted, peeled, cut in thin strips


Cook the bacon in a large Dutch oven or saucepan over medium heat until fat is rendered and bacon is crisp; transfer bacon to a paper towel-lined plate to drain.

Add the onion and red pepper to the pan; cook in the bacon fat until vegetables begin to soften, about 5 minutes. Add the beans, chicken broth and oregano; heat over medium-low until soup is hot, about 10 minutes. Stir in the reserved bacon.

Meanwhile, place 2 tortillas on a flat surface; sprinkle with the cheese. Divide poblanos over the tops. Cover with remaining 2 tortillas. Cook in a skillet or on a griddle over medium heat, flipping once, until the cheese melts and tortillas brown slightly, about 2 minutes per side. Cut each quesadilla in quarters.

Divide the soup among 4 serving bowls; top with the cilantro and a dollop of crema or sour cream. Serve with the quesadillas alongside, passing the lime quarters for squirting into the soup.

Nutrition information per serving: 432 calories, 14 g fat, 7 g saturated fat, 37 mg cholesterol, 53 g carbohydrates, 24 g protein, 1,245 mg sodium, 12 g fiber From: The Chicago Tribune

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service