Mexican Black Bean Chicken Soup

Soup season is just around the corner! You can never have enough soup recipes, since there’s  nothing better than a warm bowl of delicious soup on a cold day. This soup is a great one! I make it to serve as a complete meal, then freeze the extra for another day.

Health benefits? OOOH yes! There are plenty…please take a moment to read about black beans at WHFoods.com, you will be happy you read it and happy to eat some black beans! According to this article, and research to support, we should utilize the water that we soak the beans in, so we will 🙂

 

Amount                Ingredients

2 cups                   Black beans, dry, picked through for pebbles & rinsed

4 cups                   Water

1 Tbls                     bacon fat, or you could use olive oil or butter, but bacon fat tastes great here

3 Tbls                     garlic, fine chop

1 small                   onion, yellow or white, red is fine but is stronger in flavor, medium dice

1/4 each               red & green bell peppers, medium to large size peppers, medium dice, if you like some heat you could chop up a hot pepper as well to add

(2)5oz                    Chicken breasts, trimmed, boneless, skinless, cut into chunks (about 1 inch is fine)

2 tsp                       sea salt

1 tsp                        black pepper

1 tsp                        cumin

1 cup                      chicken stock

1 bunch                  green onion, sliced

1/4 bunch            cilantro, course chop

2 cups                    cooked rice of your choice

 

Steps:

1. Soak the beans in the water overnight at least, or for 24 hours, in the refrigerator

2. Heat the bacon fat in a 6 quart pot, a dutch oven would be great, over medium high heat

3. Add onion, pepper & garlic, stir to saute for 3-4 minutes or until the onions are translucent in color

4. Add the chicken chunks & season with salt & pepper, saute until cooked about half way through

5. Add the chicken stock

6. Strain the beans over the soup pot so that you are adding about 1 cup or more the soaking water from the beans to the soup, reserve the rest of the water in case you need to thin down the soup later

7. Add the beans

8. If in dutch oven, you can put the lid on and place in the oven at 350 for about 30 minutes or so. If in stock pot, reduce the heat to medium low and simmer for at least 20 minutes.

9. When all ingredients are cooked well, take out the hand blender and “zip-zip” to puree the soup. If you don’t have a hand blender, just use the potato masher. If the soup is too thick for your liking, add some of the bean water that you saved.

10. Serve with a scoop of rice, topped with green onion and cilantro

 

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