Cuban Black Bean Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This great variation of the great classic Cuban chicken soup has increased protein and a wonderfully different taste. Ingredients:
1 lb cooked dark chicken meat |
3 (15 1/2 ounce) cans black beans, drained and rinsed (available through www.cubancuisine.co.uk) |
2 (14 ounce) cans chicken broth |
2 (10 ounce) cans diced tomatoes |
1 (15 1/4 ounce) can whole kernel corn |
1/2 large onion, chopped |
2 sliced carrots |
2 sliced celery ribs |
2 garlic cloves, chopped |
1 teaspoon red pepper flakes |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon onion salt |
1 lime |
salt & fresh ground pepper |
1/2 cup sour cream (to taste) |
Directions:
1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, carrots, celery, garlic, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
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