Black Bean and Chicken Soup
1 bag black beans; soaked and rinsed
2 boneless skinless chicken breasts
2 Carrots; sliced
3 stalks Celery; finely chopped
1 Red Bell Pepper; sliced and chopped
1 can tomatos
3 cloves Garlic; minced or grated
1 medium Onion
1/2 Tbsp Cumin
2 tsp Jalapeno Shake
2 Tbsp Olive Oil
1 box Chicken Stalk/Broth
2 cups water
Salt to taste
Pepper to taste
Preparation:
Follow instructions for beans according to package. Once beans are about 1/2 to the texture you desire start preparing the following:
In medium skillet on medium-high heat add Olive Oil, garlic, onion, carrot, celery, and all the spices. Cook until onion becomes transparent; once done add to the undrained beans. Then add the rest of the ingredients and stir.
While cooking your veggies, place your chicken in a skillet with 1/4 of your chicken broth and cook over medium heat until the chicken can be easily shredded with a fork. Once cooked, add to soup.
Cook just below medium for at least an hour. Be sure to sample your soup at this point to see if you need more salt and if the beans and carrots are the texture you desire. If so, turn off and leave on stove covered until you are ready to heat for your dinner or serve immediatly.....
This is a great soup to stick in the freezer for a different day or to serve during the winter when your bones are chilled......I like to cook my dinners in the early afternoon to avoid the dinner time chaos. Enjoy!!!
1 bag black beans; soaked and rinsed
2 boneless skinless chicken breasts
2 Carrots; sliced
3 stalks Celery; finely chopped
1 Red Bell Pepper; sliced and chopped
1 can tomatos
3 cloves Garlic; minced or grated
1 medium Onion
1/2 Tbsp Cumin
2 tsp Jalapeno Shake
2 Tbsp Olive Oil
1 box Chicken Stalk/Broth
2 cups water
Salt to taste
Pepper to taste
Preparation:
Follow instructions for beans according to package. Once beans are about 1/2 to the texture you desire start preparing the following:
In medium skillet on medium-high heat add Olive Oil, garlic, onion, carrot, celery, and all the spices. Cook until onion becomes transparent; once done add to the undrained beans. Then add the rest of the ingredients and stir.
While cooking your veggies, place your chicken in a skillet with 1/4 of your chicken broth and cook over medium heat until the chicken can be easily shredded with a fork. Once cooked, add to soup.
Cook just below medium for at least an hour. Be sure to sample your soup at this point to see if you need more salt and if the beans and carrots are the texture you desire. If so, turn off and leave on stove covered until you are ready to heat for your dinner or serve immediatly.....
This is a great soup to stick in the freezer for a different day or to serve during the winter when your bones are chilled......I like to cook my dinners in the early afternoon to avoid the dinner time chaos. Enjoy!!!
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