Creamy Black Bean and Chicken Soup
Ingredients
- 2 cans (15 oz. each) black beans rinsed and drained
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tomato chopped
- ½ serrano chile diced
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- salt to taste
- Mexican crema for garnish
- 2 cooked chicken breasts shredded, for garnish
- mozzarella cheese grated, for garnish
- cilantro for garnish
My mom used to prepare this soup when the winter season was upon us. Since it’s a protein- and veggie-powered recipe, I still include it on my menu at least once a week during the colder months of the year, especially if I have some black beans leftovers. It's also a perfect last-minute meal. You can eat it as a soup, pour it over rice, or use it as a dip for your chips.
Directions
- Blend black beans with chicken broth. Reserve.
- Bring a large pot to medium heat. Add oil and sauté onions, tomatoes, serrano chile and garlic until onion is translucent, about 5 minutes. Add cumin, paprika and salt to taste.
- Add blended black bean mixture and stir until boiling. Reduce heat and simmer for 15 minutes.
- Garnish with mexican crema, shredded chicken, grated Mozzarella cheese and fresh cilantro.
