Spicy Chicken Soup with Black Beans
|Olive oil||1 Tablespoon|
|Boneless, skinless chicken thighs||1 Pound, cut into 1-inch pieces|
|Celery stalks||2 Medium, chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Low sodium chicken broth||4 Cup (64 tbs)|
|Canned black beans||1 Cup (16 tbs), rinsed and drained|
|Canned diced tomatoes with chilies||1⁄2 Cup (8 tbs)|
|Sour cream||4 Tablespoon|
|Finely chopped fresh cilantro||1 Tablespoon|
1. Heat oil in a large saucepan over high heat. Add chicken and cook, stirring as needed, until browned, about 5 minutes. Add celery; reduce heat to medium and cook until celery is bright green and crisp-tender, about 3 minutes longer. Add garlic and cook until fragrant, about 1 minute.
2. Stir in broth, scraping up any browned bits from the bottom of the pan. Add beans and tomatoes and bringto a boil. Reduce heat to low and simmer until chicken is cooked through, 10 to 13 minutes. Serve, topped with sour cream and cilantro.