Tucson Black Bean and Chicken Soup


Pretty much as soon as I got to my gate to fly home from Interbike I started to get sick. Something about 3 days of recycled convention center air and wandering through smoke filled casinos left me down for the count and curled up on the couch clutching a bag of Ricola’s. Luckily, I had the good sense to make my quick and easy Tucson Black Bean and Chicken Soup as soon as I got home. By the following day I was full on disease-ridden and it took every ounce of energy to get the soup into a bowl and heated, but it was so worth it!

I still had some leftover roast chicken in the fridge so I threw that in and had this meal on the table in less than 30 minutes. I love to top this soup with a little dollop of sour cream and diced avocado to make it a little creamier. KP enjoys poaching an egg to top his soup. Within 24 hours KP and I had gone through the whole pot, my sinuses were clearing (thanks to the extra jalapeno I threw in), and I was starting to feel human again.

Picture via evernewrecipes.com

Tucson Black Bean and Chicken Soup

Ingredients: 4-6 servings
2 tablespoons olive oil
1 medium onion diced
1 jalapeno diced
2 cloves garlic minced
32 oz chicken broth
2 cans of black beans
1 cup of frozen corn
1 can fire roasted tomatoes
1.5 lb of chicken thighs

Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add onion, jalapeno, and a pinch of salt and sauté until onions are translucent. Add minced garlic and stir for 30 seconds.

Add chicken broth and bring to a simmer. Add chicken, drained black beans, corn, and tomatoes. Let simmer for 20 minutes or until the chicken is cooked through. Remove chicken, let cool, and shred. Add shredded chicken back to pot.

Top your soup with some shredded cheese, sour cream, avocado, or poached egg.  


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