Chicken and Black Bean Soup
Finalist in the 44th National Chicken Cooking Contest.
"The Chicken Cookbook", Author: Cori Stokes
4 boneless, skinless chicken breast halves, cut in cubes
2 T. olive oil
1 1/2 cups minced onion
4 cloves garlic, minced
1/4 tsp. cayenne pepper
2 T. ground cumin
1/4 tsp. salt
1 red bell pepper, chopped
1 green bell pepper, chopped
3 (14.5-oz.) cans chicken broth
2 (15-oz.) cans cooked black beans, rinsed and drained
2 (14.5-oz.) cans diced tomatoes, with liquid
1 (15.4-oz.) can corn, drained
1 (2.25-oz.) can sliced black olives
1/2 cup chopped fresh cilantro, divided
Grated Monterey Jack cheese
In soup pan, place oil over medium-high temperature. Add chicken and onion, and cook until onion is tender, about 5 minutes, stirring frequently. Add garlic, cayenne, cumin, salt, red bell pepper, green bell pepper and chicken broth. Cover and bring to a boil; lower heat and simmer, covered, 20 minutes.
Add black beans, tomatoes, corn and olives; continue to simmer 10 minutes more. Stir in 1/4 cup of the cilantro and remove from heat. Ladle soup into individual bowls; sprinkle cheese and remaining cilantro on top.
Makes 8 servings.
from the Feb. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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