Southwest Chicken Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Crunchy Strips. Ingredients:
1 lb boneless skinless chicken breast, strips |
1 (15 ounce) can crushed tomatoes |
2 (10 1/2 ounce) cans chicken broth |
3 (15 ounce) cans black beans |
1 green bell pepper |
1 red bell pepper |
1 small onion |
1 tablespoon lemon juice |
6 -8 slices jalapeno peppers (the pickled kind from a jar) |
2 tablespoons margarine |
season salt (i used emeril's southwest) |
1 bay leaf |
1 pinch tarragon |
1 pinch oregano |
1 pinch cinnamon |
Directions:
1. In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
2. Dice and set aside.
3. Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
4. Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
5. Melt margarine in a large stock pot.
6. Sauté pepper and onion mixture until soft.
7. Add can of crushed tomatoes, stirring.
8. Add three cans of black beans, undrained.
9. Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
10. Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
11. Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
12. Serve with Crunchy Strips.
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