Fall is a great time of year. It has, over the years become my favorite. I love the smells, colors and feel of Autumn. The cooler weather calls for warm soups on my menu and this is one our new favorites.
“Black Bean Chicken Soup”
It is another one of those, we started out with a basic recipe and oops, we used what we had in the house with maybe part of what the recipe called for. Nutritious and hearty. I love to break up corn chips like crackers in mine. Yum!
2 cans white chicken chunks (about 3 cups)
1 28 oz can crushed tomatoes
1 28 oz can crushed tomatoes
1 4 oz can green chilies
3 15 oz cans Black Beans, drained
1 15 oz can corn
2 cups diced onion
1 large carrot, diced
1 large stalk celery, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
3 cloves garlic, minced
1 tsp Chili Powder
1 tsp Cumin
64 oz Chicken Broth
4 tbsp Cornmeal
1 tbsp Olive Oil
In large pot heat olive oil. Saute vegetables until crisp tender. Add spices cook and stir for 1 minute. Stir in chicken broth and simmer 45 minutes. Mix cornmeal with enough water to make a paste. Stir into soup. Add black beans, corn and chicken.
Continue simmering for 15 minutes. Serve with corn chips or hot biscuit.
I hope you love it.
Mary Ellen
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Oh I need to make this! Looks so good!
I hope you enjoy it. We are on a healthy kick these days and soup is favorite.
Mary Ellen black beans are my favorite beans! I’m pinning this recipe for sure. The chicken chunks are a delicious added bonus! Thank you for sharing it at the Fluster Buster Party, Lizy yoru party co host.