Caribbean Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 134 Minutes |
Ready In: 154 Minutes Servings: 1 |
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Ingredients:
1/2 cup diced onion |
2 tablespoons brown sugar |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 (14-oz.) can fire-roasted diced tomatoes |
1 (8-oz.) can tomato sauce |
1 1/2 cups chicken broth |
1/2 cup orange juice |
1/4 cup tomato paste |
1 pound chicken breast tenders |
2 (15-oz.) cans black beans, drained |
1/2 teaspoon salt |
toppings: diced avocado, chopped fresh cilantro |
Directions:
1. Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
2. Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
3. Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.
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