Oven Bean Soup

Loosely based on the "chicken-liquid-covered pan" paradigm popularized by canned foods manufacturers. Serve with breadstuffs and relax your table manners to allow slurping and sopping. Works well with pre-seasoned black beans but these can be too salty. Use more salsa if you like.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2 (15 ounce) cans black beans
•  spices (garlic, chile pepper powder, jalapenos...)
• 1  lb boneless skinless chicken breast, cut into one-inch chunks
• 3⁄4 cup  shredded cheese (Cheddar and mozzarella work well)
• 1 1⁄2 cups  bottled salsa, separated

Directions

1. Preheat oven to 375 degrees and lightly grease a deep-sided casserole pan. Drain liquid from beans.
2. Mix beans, spices, chicken chunks, cheese, and one-half cup of salsa in the pan.
3. Spread one cup of salsa over the top.
4. Cover and bake for about 35 minutes or so.