day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!

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MY TAKE:

 

FROM PINTERST:

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  • Project: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? most definitely, this soup will become one of our fall/winter staples, it was that good!
  • What I would do differently: we added avocado along with the sour cream and lime juice to top it off, why not, avocado is just so good!
  • Items used: (our changes made in blue)
  • Chicken, Black Bean and Cilantro Soup

    (Makes 6-8 servings, recipe created by Kalyn.) (we double this since we took half of it to our friends who just had a baby, hope you liked it Lindsey!)

    1 small onion, diced small
    1 cup celery, diced small (use celery leaves too if available)
    2 tsp. olive oil
    1 T ground cumin
    1 T chile powder
    1 tsp. celery seed
    1 tsp. garlic powder or garlic puree (we used the powder)
    4 cups homemade chicken stock (or 2 cans chicken broth)
    1 can vegetable broth
    1 can petite diced tomatoes
    1 cup salsa (I used Pace Picante Sauce) (we used Costco’s Kirkland Organic)
    6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this) (our favorite hot sauce is Cholula)
    1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium) (we drained and rinsed the beans so we could control the salt level in the end, which we just added a pinch.)
    2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this) (since we double the recipe, we used a whole rotisserie, they save so much time!)
    1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
    3 T fresh lime juice
    cut limes, for serving (optional) (this part is crucial!)
    sour cream, for serving (optional)  (this part is crucial!)

    top with avocado!

    In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

    Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

    After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.

    To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

until ipinterest tomorrow!

Karie J 🙂

11 responses »

  1. Pingback: Black Bean Soup « Spoon Feast

  2. I just found your blog in my Spam folder!!! I cannot imagine why since your blog is also wordpress. Your blog is great!!! I am currently writing a cook book. If you should decide to cook one of my recipes I would appreciate your honest feedback. I have 2 blogs The Magnolia Cafe and Too Much Butter. I have 300 recipes on the blogs. I hope to hear from you soon. I will visit you again soon.

    Many Thanks
    Ann

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