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Chicken Black Bean Soup

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Ingredients
  Olive oil 1 Tablespoon
  Onions 2 , chopped
  Garlic 6 Clove (30 gm), minced or pressed
  Ground cumin 1⁄2 Teaspoon
  Black beans 3 Can (30 oz), drained, rinsed
  Canned stewed tomatoes with onions, celery and green bell pepper 10 Ounce (1 Can, Pear Shaped)
  Cilantro 1 Tablespoon, minced
  Dried oregano 1⁄2 Teaspoon
  Fat free reduced sodium chicken broth 3 Cup (48 tbs)
  Reduced-fat sour cream 1⁄4 Cup (4 tbs) (For Garnish)
  Lemon slices 4 (For Garnish)
  Cilantro sprigs 1 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Preheat an eight quart pan over a medium flame till its rim is hot-to-the-touch

MAKING
2. Add oil to the pan and allow it to heat for a minute; add onions and garlic and cook for five minutes, stirring every now and then
3. Add cumin and cook another five minutes till until onions turn pale golden; add beans, tomatoes, minced cilantro, and oregano and turn the heat off
4. In a food processor, add the bean mixture, in small portions, and process until very coarsely pureed; add this puree back to the cooking pan
5. Add broth, stir around and allow to come to a boil over medium-high heat; season with salt and pepper and ladle into soup bowls

SERVING
6. Top with sour cream, lemon and cilantro sprigs before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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