Black Bean with Chipotle Chile Soup

12 cups chicken stock (reserve 2 cup)
1 16 oz package dried black beans
4 teaspoons ground cumin
3 chicken breasts, diced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
1 medium-sized green bell pepper, chopped
4 garlic cloves, minced
2 chopped canned chipotle chiles
10 oz pkg frozen corn
Juice of 1 fresh lime
1 15 oz can chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Garnish:
Green onion chopped
Sour cream

Add beans and cumin to 10 cups of boiling stock in pot and cook over medium heat for 2 1/2 hours.

Brown chicken in skillet add onion, peppers and corn, saute until golden. Add garlic, stir, and cook 2 minutes. Add mixture to beans after 2 1/2 hours. Stir, and cook until beans are tender, approx 1/2 hour. Add additional stock as needed. Add lime juice, tomatoes and cilantro. Add a dollop of sour cream in the center of a bowl of soup and garnish with green onions.


ExcelSteel Stainless Steel Stockpot with Encapsulated Base, 8-Quart

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