Mexican Black Bean Chicken Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous! Ingredients:
1 lb chicken breast, cooked |
3 tablespoons olive oil |
1 medium onion, chopped |
8 garlic cloves, minced |
1 tablespoon coriander |
1/2 tablespoon cumin |
2 teaspoons salt |
2 teaspoons black pepper |
14 ounces rotel tomatoes |
2 quarts chicken stock |
1 bunch fresh cilantro, chopped |
2 limes, juice of |
1 cup cheddar cheese |
14 ounces whole kernel corn |
14 ounces black beans |
1 cup tortilla chips, crushed |
Directions:
1. Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
2. Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
3. While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
4. When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
5. To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.
|
|