Recipe by TexasToast R
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Top Review by SarasotaCook
Very nice flavor and very easy to put together. I had chicken in the freezer already chopped so this took no time at all.
A few changes I did make. I thought it needed a back ground flavor. See when I review a recipe I cut the recipe in half and make 2 batches. One as is and then I make my changes. Since this only make 5 cups, I had already planned on making 1 batch as written and then making a second batch for me.
For a back ground flavor, I added some onion and garlic and sauteed that first. Cumin, I did add more, but that is just a personal preference, it was good as is; I just really like the flavor. I felt there was too much chicken for the bean ratio, so I used more beans, but the same amount as stated. I also added some corn to my batch because I had some left and why not use it up. And I also used a squeeze of lime right at the end.
But, it is a very good soup, I just thought the flavor was just a bit flat for me; but the combination of flavors was very nice.
- 2.46 ml ground cumin
- 439.41 g can black beans, rinsed and drained (or about 2 cups)
- 411.06 g can stewed tomatoes
- 473.18 ml chicken broth
- 1 chipotle chile, canned in adobo sauce, finely chopped
- 473.18 ml chopped cooked chicken breasts (about 1/2 pound)
- 4.92 ml extra virgin olive oil
- sour cream, fresh chopped cilantro
Directions See How It's Made
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
- Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.