Have you ever tried to decide what would taste better for lunch or early supper on a cold, winter afternoon, something Italian or something with a Southwestern bite? Well, how about a combination of both flavors!
This recipe combines both tastes to please a family’s varied preferences. You have ravioli and garlic for those who like Italian and you have the black beans, salsa and cilantro to cover those who favor Southwestern cuisine. The best part is this hearty soup can be made on top of the stove in less than 25 minutes.
I’d make one suggestion, however, and that is when adding the salsa, not to use the type with peaches or pineapple, unless you don’t mind a sweeter tasting soup.
Another note I’d add is if you don’t have ravioli on hand, you can use cheese-filled tortellini and you won’t alter the flavor. This soup is even more flavorful the second day, if you have any leftover. You can use either mild salsa or if you like a little more bite, you can use the medium or hot salsa.
You probably have many of the ingredients in your freezer or pantry already, and it’s a good idea to stock up on a few extra of the necessary ingredients so you can make the soup when unexpected company stops by and you’d like to serve a quick meal.
SANTA FE RAVIOLI SOUP
2 (14-ounce) cans chicken broth
1 (7-ounce) package cheese ravioli OR 1/2 of a (16-ounce) bag of cheese tortellini
1 (16-ounce) container of your favorite salsa
1 (15-ounce) can black or red beans, rinsed and drained
2 small skinless, boneless chicken breasts or 4 chicken strips
3 medium-size garlic cloves, minced
1/4 cup fresh cilantro, chopped
Olive oil
Sour cream (optional)
Cut chicken into bite-size pieces, add salt and pepper to taste and brown in small amount of olive oil in small skillet, stirring to brown evenly and set aside when browned.
Bring broth to a boil in large saucepan over high heat. Add ravioli (or tortellini) and cook 3 minutes. Lower heat to medium and then stir in salsa, beans, garlic and browned chicken. Cook 5 minutes or until thoroughly heated, stirring occasionally; stir in cilantro.
Ladle soup into bowls and top with sour cream, if desired. Can be served with additional salsa and tortilla chips. Soup makes 4 servings.
Note: If you don’t have chicken broth, you can substitute chicken bouillon cubes. For every cup of broth needed, dissolve a chicken bouillon cube in a cup of boiling water.
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