Here is the recipe we tried out last night:
1 medium onion, finely chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow pepper, finely chopped
2tbsp butter, or you can use EVOO or Canola oil, etc.
2 medium chicken breasts, cubed.
2 cans chicken broth
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
In a pot add in butter or oil and wait for it to get hot. Add in first 7 ingredients and saute until softened and chicken is browned. Add in remaining ingredients and bring to a boil for 15 minutes. Reduce and simmer gently for an additional hour. If soup is too thick, add an additional cup of chicken stock or water as needed.
For a thicker soup make a roux of 2tbsp butter and 2tbsp flour, then add in 2 cups of broth from the soup to thicken, then add mixture back into the soup. This is what we ended up doing as we like a thicker soup.
Enjoy!
1 medium onion, finely chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow pepper, finely chopped
2tbsp butter, or you can use EVOO or Canola oil, etc.
2 medium chicken breasts, cubed.
2 cans chicken broth
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
In a pot add in butter or oil and wait for it to get hot. Add in first 7 ingredients and saute until softened and chicken is browned. Add in remaining ingredients and bring to a boil for 15 minutes. Reduce and simmer gently for an additional hour. If soup is too thick, add an additional cup of chicken stock or water as needed.
For a thicker soup make a roux of 2tbsp butter and 2tbsp flour, then add in 2 cups of broth from the soup to thicken, then add mixture back into the soup. This is what we ended up doing as we like a thicker soup.
Enjoy!
