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{Dishes: Black Bean Chicken Soup}



I have been all about the slow cooking/ roasting/ simmering/ anything to warm the house a little more, cooking mode. And this soup happened during a cold cold snowy day and even miss Z enjoyed the leftovers for a couple days.



I could have sworn I had more pics but either I lost some while moving them to my hard drive or I took the pics in my imagination... lol Either way, this soup was one that will be on repeat this winter. Hearty, filling and healthy. This inexpensive Petite Sirah is also on repeat in our house.

Zoe is a huge fan of beans (which is good because she rarely eats meat, even though I always offer it on her plate) so I love a dish I can double and store/freeze for lunches or dinners.

You can totally use dry beans (just make sure to soak them over night) but I used organic canned beans because I always have them on hand. It's one of those dishes perfect to make on a lazy Sunday for dinner and then you can enjoy leftovers (which are always better when it comes to soups) all week!

Ingredients

2 large chicken breasts on the bone

1 chopped medium yellow onion

2 cans of black beans

3 sweet potatoes

2 cups of frozen roasted corn (love the Trader Joes one)

1 large chopped red pepper

2 tbsp olive oil

2-3 cups of water

2 garlic cloves

juice of 1 lime

zest of 1 lime

chipotle pepper in adobo sauce (you can add more for more heat)

1tbsp adobo sauce

2 tbsp kosher salt

1 tbsp coarse ground black pepper

1 tbsp cumin

1tsp dried cilantro

2 tspn smoked sweet paprika

1 tbsp dark brown sugar (agave also works here)

FIXINS

Sour Cream

Avocado

Cilantro Leaves

Lime Wedges

Corn Tortillas Cut Into Strips

Recipe

Heat oil in a large pot (I used my dutch oven), on medium heat and then add.

Cook until they are transparent.

Add garlic and cook for a few minutes, stirring frequently so you don't burn the garlic!

Add seasonsing (oregano, salt, pepper, paprika, cilantro & cumin).

Add chicken and water (make sure chicken is covered).

Bring to a boil.

Let simmer covered on medium low heat for 45 minutes.

Remove chicken breasts and then with two forks shred off the bone.

Add shredded chicken, beans, sweet potatoes, red peppers, brown sugar and chipotle pepper and sauce.

Bring to a boil for 5 minutes

Simmer on low heat for 30-45 minutes.

Serve with toppings or leave as is, as we did because it is THAT good. Can easily be made vegetarian by using veggie stock and no chicken (obvi).

Try it and tag me on Instagram when you do! And don't forget to subscribe for our weekly updates so you don't miss a thing! >>>>>>>>>>>>>>>>>>>>>>>>>>

xo

Natalie

#dishes

© 2014 by Chic Boston Mama.