Fuego Frijol Negros (Fiery Black Bean) Soup

Submitted by Chef #1352632

"A spicy black bean soup that is great on a chilly night, served with tortilla chips and cheese. A great variation from regular chili and easily modified to suit individual tastes. Can be a quick meal on the stove or changed to a crock-pot recipe."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1⁄3 cup red onion, chopped
• 3 garlic cloves, chopped
• 2 lbs chicken breasts, cubed
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 cups chicken stock
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon liquid smoke

directions

1. Cut the chicken into bite-sized pieces, trimming gristle and fat as you dice.
2. In a large skillet, heat the olive oil, onion, garlic and chicken over medium-low heat until chicken is thoroughly cooked.
3. While the chicken is cooking, rinse and drain the black beans. Transfer three handfuls of the beans to a pot. Add the chicken broth and add mash the beans with a potato masher.
4. Add chicken, onions and garlic (don't drain the olive oil).
5. Add the spices and stir well.
6. Simmer, covered, over low heat, stirring occasionally. Alternatively, add to a crock-pot and warm over low heat for 2-3 hours.