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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Yummy warm clear soup. Ingredients:
2 cans black beans (rinse well) |
1/3 cup of green onion chopped |
1 tbsp chilli powder |
1.5 tsp cumin |
1/4 tst cayenne |
3-4 chicken breasts, cooked and diced |
32 oz chicken broth (low sodium) |
4-6 vine ripened tomatoes (14.5 ounce can diced will work but drain well) |
1 can of green chilli |
1-2 cups of water (depending on taste) |
Directions:
1. Start out cooking the chicken so it's ready by the time you are ready to add it in - either grill, pan fry, or boil - I usually just boil it as it takes ~20 minutes.
2. Boil some water to peal your tomatoes, then dice. Add this into a stock pot and just cover with enough chicken broth and start cooking.
3. While you're waiting for it to come to a boil, add your green chilli (drain well) and add your chopped green onion (I usually get two bunches, cut off the ends, clean well and chop the portion up to where it starts turning a light green).
4. After it comes to a boil and the onion has become cooked (~5 minutes), add the rest of the chicken broth and bring back to a boil (~10 minutes).
5. Add your seasonings, beans, and 1 cup of water (depending on taste, you may want two, but one should be sufficient).
6. At this point your chicken should be done, chop it up and add it to the mix.
7. Once it's back to a boil (~5 minutes), turn your heat to low and let it simmer for ~30 minutes.
8. Grate some cheese, get your favourite tortillas out and enjoy!
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