Saturday, November 12, 2011

Chicken and Black Bean Soup

This is the first recipe that I feel is really mine.  I'm sure I've seen several versions of this in cookbooks, but this one recipe I never look at a cookbook to make.  So, here it is (for me as much as anyone)

2 c. dried black beans
1 can diced tomatoes with green chilies
1 can diced tomatoes
1 large can tomato sauce
1/2 onion, diced
2-3 cloves of garlic, minced (or more, to taste)
1 Tablespoon cumin
4 c. chicken stock
3 boneless, skinless chicken breasts
1 bag frozen corn

Rinse and sort beans.
Saute onions and garlic is a bit of oil in a large pot.
Add broth, tomatoes, beans and cumin to the garlic and onion.
Bring to a boil.
 Turn the heat down, add chicken, and simmer for about two hours.
Take out chicken breasts and shred them.
  Add the chicken back to the pan, along with the frozen corn.
Turn off heat, cover, and let sit for a few minutes.
Serve with sour cream and cheese.

This easily makes enough for six.  Leftovers are just as good, and it freezes well.

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