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
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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