Smokey Chicken and Black Bean Soup

Smokey Chicken and Black Bean Soup

I do believe I could eat soup almost every day of the week – it warms your innards, soothes your soul, cures what ails ya, and maybe best of all, it’s quick and easy to ladle up when you’re famished.  I get really cranky when I’m famished. Luckily for my family, I keep a pot of soup on hand in the fridge most of the time.  By the way, this soup gets it’s “smokiness” from the chipotle sauce.  Add more if you want to increase the smoke and fire. 

1 small can fire-roasted diced green chilies
1 medium yellow onion, diced
3 garlic cloves, minced
2-3 tsp. chili powder
1 tsp. cumin
2 Tbs. extra virgin olive oil
3 Tbs. tomato paste
28 oz. can petite diced tomatoes, with juice
Meat from 1 fully cooked rotisserie chicken, shredded
15 oz. black beans, rinsed and drained
2 cups chicken broth
12 oz. beer (can sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!)
1 – 2 tsp. chipotle sauce (or use 1-2 mini Knorr chipotle cubes, found in the Hispanic section of your local grocer in a 2.8 oz. box – these are great to keep on hand.)
3 Tbs. cornmeal mixed with 1/2 cup water

Toppings:  shredded cheeses, chopped fresh cilantro, sour cream, crushed tortilla chips

In large stock pot, sauté the first 5 ingredients in oil; cook for 10-12 minutes over medium heat until onions are softened and translucent and spices are well blended with ingredients.

Stir in tomato paste into onion mixture and cook, stirring often, until tomato paste is golden brown, adding a bit of chicken broth, if needed, to keep tomato paste from sticking too much.

Add remaining ingredients and bring just to a boil; reduce heat and simmer soup over low heat for 35-40 minutes, stirring occasionally.

Stir in cornmeal/water mixture and simmer soup a few more minutes, stirring often, until soup has thickened slightly.

Serve steaming bowls of soup garnished with desired toppings.

Now You’re Cookin’,
Chef Alli

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