Add the tomatoes, chicken broth, onions, garlic, red pepper, chipotle chili and the dried spices.Bring the pot to a boil, reduce the heat to low and simmer the beans for 30 minutes. Add the soaked beans to a large soup pot or Dutch oven with enough cold water to cover them by 3-inches.Drain the beans and rinse them in a colander. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Sift through the dry beans to remove any small bean-size rocks.Instructions For the Southwest Black Bean-Chicken Soup: More soup/chowder recipes you may like: Roasted Tomato-Garlic Soup Corn and Shrimp Chowder Smokey Split-Pea Soup And, this soup has even more flavor-punch the next day! There is flavor in every bite of this soup with the back beans, shredded chicken, corn, spices and fresh herbs, plus a little heat from the chipotle chilis. These cornbread mini-muffins taste amazing and are perfect paired with a bowl of this hearty bean soup. I love the taste of those little bits of corn studded throughout each one. We used medium-grind cornmeal and white spelt flour to make these little gems but it is the magic of the cream-style corn and yogurt that makes them so moist and tender. You are going to love these golden nuggets that are soft on the top yet they have a crisp little shell on the bottom and outside edges and they are moist and fluffy inside. While the soup was simmering that last 30 minutes, we stirred up a batch of cornbread mini-muffins. Then we added the defrosted corn and the shredded chicken and simmered it all just long enough to heat through and let all those flavors meld together. Everything was simmered together for an hour until those beans were tender but still firm. No mushy beans for me!Īfter an overnight soaking, the beans were cooked for 30 minutes, then we added the diced tomatoes, chicken broth, onions, garlic, red bell pepper, chipotle chili and the dried seasonings. Personally, I prefer to use the dried beans, they take less storage space in the pantry than canned beans, they are more budget-friendly and I can cook them to the done-ness of our preference. We used the dried black beans to make this chowder but the canned beans would be just as nutritious and also would be a little bit of a time saver. That is significant when you consider it is one-third of our daily protein requirement and half of our daily fiber requirement. Just one cup of black beans provides us with a whopping 15 grams of protein and 15 grams of fiber. It is the time of the year we start thinking of hearty, healthy soups, chowders and stews that are so satisfying and full of nutrition.īeans of any variety are always a healthy and nutritious choice and can be included in any meal. We fired up our wood stove for the first time in five months and enjoyed the warmth and fragrance of the cedar logs. The days are getting shorter, the nights are getting cooler and there is a nip in the air. This is a big flavor-punch soup! Team this up with our cornbread mini-muffins that are moist and tender with crisp crusts and you have a perfect dinner for these cool nights. Our Southwest Black Bean-Chicken Soup is loaded with beans, chicken and a rich broth that has a little heat to it.
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