Black and Gold Soup

Ingredients

• 30 oz black beans rinsed drained canned
• 2 cups skinned chicken shredded cooked
• 3.5 cups fat-skimmed chicken broth 
• 0.3 cup cilantro leaves fresh
• 1 tablespoon juice of lemon 
• 0.5 cup tomato salsa 
• 24 oz puréed squash yellow frozen

Equipment

• bowl
• frying pan
• ladle

Directions

1. Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.
2. Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.
3. Ladle into wide bowls.
4. Garnish with cilantro.