We really like making soup! It's versatile, quick and easy. So why wouldn’t it be one of our favorite dishes? Sometimes there is nothing better than throwing ingredients into a pot and knowing that by the time you’ve got your comfy clothes on, dinner will be ready to dive into!
Black Bean Soup:
1 chipotle pepper packed in adobo sauce- small dice
1 onion- small dice 2 cups chicken or veggie stock
2 cans of black beans (do not rinse or drain)
1 tsp. cumin
1 tsp. garlic powder
½ tsp. onion powder½ tsp. chili powder
salt and pepper to taste
1 Tbsp. olive oil
1 lb. ground chicken (cooked)
Heat olive oil in a 5 qt. pot, add diced onion and chipotle. Sauté until onions are tender. Pour in stock, and black beans (with liquid). Add all spices.
Bring soup to a boil and reduce heat to a simmer. Let simmer for 5 minutes.
Keeping soup on the burner, carefully ladle 1-2 cups of broth and beans into a food processor.
(yes that is Cap'n Crunch in the background!)
Process the mixture until well pureed.
Scoop the mixture back into the pot of soup (this will make the soup just a little thicker), and add cooked ground chicken.
Simmer for another 5 minutes, remove from heat and enjoy.
Notes:
Add more chipotle peppers if you spicy! Any leftover chipotles and adobo can go into a freezer bag and placed into the freezer for future use.
If you aren’t crazy about heat, omit the chipotle. Try adding a dash of liquid smoke to give the soup the smokiness that the pepper would have, without the heat.
Pair this up with a salad with a citrus vinaigrette, and a nice hunk of Italian or Corn bread.
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