(Copycat Panera Bread) Black Bean Soup And Chicken Quesadillas

 

(Copycat Panera Bread) Black Bean Soup

Serves 4 -6

Ingredients

1 onion, finely chopped

2 garlic cloves, minced

2 celery ribs, finely chopped

1/4 large red or green bell pepper, finely chopped

2 small chicken bouillon cubes

1-1 1/2 cup boiling water

2 (15 ounce) cans black beans, undrained

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 lemon, juice of

1 1/2 tablespoons cornstarch

Directions

In a soup pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt, and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.

Quesadillas In The Oven

4 servings

Ingredients

½ cup cooked chicken, shredded

1/4 cup salsa

¼ teaspoon each cumin, garlic powder, onion powder, and kosher salt

1 large or 2 small green onions

1 cup shredded cheddar cheese

8 6” flour tortillas 

Olive oil

For the topping: Guacamole, sour cream, or salsa.

Directions

Preheat the oven to 425 degrees Fahrenheit.

Combine the chicken with the salsa, and seasonings. Thinly slice the green onion. 

Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 

On each tortilla, place 4 tablespoons of cheddar cheese, 2 tablespoons of the chicken mixture, 1 tablespoon of green onion, and 1 pinch of kosher salt. Press a tortilla on top of the filled tortilla.

Complete each tortilla, then brush the tops with oil. 

Bake for 8 minutes. Then turn the tortillas over with a wide spatula and bake for 6 to 7 minutes more until browned and crisp on the outside. 

Cut into wedges and serve topped with cilantro and sour cream, and with guacamole and extra salsa for dipping.