Friday, June 18, 2010

Caribbean Black Bean Soup...

Several months ago I discovered a new favorite soup recipe. It is really easy to make and tastes so good. The only downside to the recipe is that it takes a little more than 2 hours to cook, but because of that you don't have to cook the chicken beforehand like in most recipes. I usually make a double batch so I can put some extra meals in the freezer. It tastes just as good reheated.

The recipe is from the September 2008 issue of Southern Living. It has some orange juice in it, which gives it a hint of the Caribbean. It tastes great served with Lime Tortilla chips and some diced avocado on top.

Caribbean Black Bean Soup

1/2 cup diced onion
2 Tablespoons Brown Sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon ground coriander
1 Tablespoon olive oil
1 teaspoon minced garlic
1 (14-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-ounce) cans black beans, drained
1/2 teaspoon salt
(Optional toppings - Lime Tortilla chips, diced avocado, chopped cilantro)

Saute onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is soft and fragrant. Add garlic, and cook 1 minute.

Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.

You can freeze any leftovers in an airtight container to have later. If needed you can add water or chicken broth when reheating to reach desired consistency.